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‘1

THE

FIELD AND GARDEN VEGETABLES

AMERICA;

CONTAINING

FULL DESCRIPTIONS OF NEARLY ELEVEN HUNDRED SPECIES
AND VARIETIES; WITH DIRECTIONS FOR PROPAGA-

TION, CULTURE, AND USE.

VA
By, FEARING BU RK, Je.

ILLUSTRATED.

BOSTON:
CROSBY AND NICHOLS,

117, WASHINGTON STREET.

1863.

Entered, according to Act of Congress, in the year 1863, _

BY FEARING BURR, JR,

In the Clerk’s office of the District Court of the District of Massachusetts.

.
i

ry ) a
=> |

XA BOSTON:
ae PRINTED BY JOWN WILSON AND SON,
‘ 5, WATER STREET.

TO

FOUN. Aly B BORE oF A, RNG,

President of the Hingham Agricultural and Horticultural Society,

WHOSE EARNEST LABORS AND LIBERAL CONTRIBUTIONS IN THE CAUSE OF
HUMANITY HAVE ENDEARED HIS NAME TO THE AGED POOR AND TO

ORPHAN CHILDREN, AND WHOSE ACTIVE SERVICES HAVE)
A}

iy

EXERTED SO BENEFICIAL AN INFLUENCE ON AGRICUL-

TURAL PURSUITS IN HIS NATIVE TOWN,

This HPolume is gratefully and respectfullo Dedicated

BY THE AUTHOR.

——

a

: ¥ a
on oe ms iP ngew ater ail ahr

7 a) : ie 4 a an eas aaale &
_ ’ - 7
4

-
rye aay ef 99 rage

Ee PAE:

THoucuH embracing all the directions necessary for
the successful management of a Vegetable Garden, the
present volume is offered to the public as a manual
or guide to assist in the selection of varieties, rather
than as a treatise on cultivation. Through the stand-
ard works of American authors, as well as by means
of the numerous agricultural and horticultural periodi-
cals of our time, all information of importance relative
to the various methods of propagation and culture,
now in general practice, can be readily obtained.

But, with regard to the characteristics which dis-
tinguish the numerous varieties; their difference in
size, form, color, quality, and season of perfection ;
their hardiness, productiveness, and comparative value
for cultivation, — these details, a knowledge of which
is important as well to the experienced cultivator as
to the beginner, have heretofore been obtained only
through sources scattered and fragmentary.

To supply this deficiency in horticultural litera-
ture, I have endeavored, in the following pages,

vl PREFACE.

to give full descriptions of the vegetables common to
the gardens of this country. It is not, however,
presumed that the list is complete, as many varieties,
perhaps of much excellence, are comparatively local:
never having been described, they are, of course, little
known. Neither is the expectation indulged, that all
the descriptions will be found perfect ; ‘though much
allowance must be made in this respect for the influ-
ence of soil, locality, and climate, as well as for the
difference in taste of different individuals.

Much time, labor, and expense have been devoted
to secure accuracy of names and synonymes; the
seeds of nearly all of the prominent varieties having
been imported both from England and France, and
planted, in connection with American vegetables of
the same name, with reference to this object alone.

The delay and patience required in the preparation
of a work like the present may be in some degree
appreciated from the fact, that in order to obtain
some comparatively unimportant particular with re-
gard to the foliage, flower, fruit, or seed, of some
obscure and almost unknown plant, it has been found
necessary to import the seed or root; to plant, to till,
to watch, and wait an entire season.

Though some vegetables have been included which
have proved of little value either for the table or for

agricultural purposes, still it is believed such descrip-

PREFACE. Vil

tions will be found by no means unimportant; as a
timely knowledge of that which is inferior, or abso-
lutely worthless, is often as advantageous as a know-
ledge of that which is of positive superiority.

That the volume may be acceptable to the agricul-
turist, seedsman, and to all who may possess, culti-
vate, or find pleasure in, a garden, is the sincere wish
of the author.

Hineuam, March, 1863.

i

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Hii me Sraniuren kate tile pnoibigelice-
Bek for eh eRe eet heetein Ay PTL A 2
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4 ee - yh oh Hain a rm, el WE wn réynehis i a al a =
4 tie - Ag hee et (ig? Baa’ 6} Best Ais as att rity!

pay? rp lingegy ai > i Gi by ine 3 ages i} bee a ee ree

Net

Darius oe ceili mined © pee ake le aan RE
; bok 7 fe We i re. meee mee

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ACKNOWLEDGMENTS.

In the preparation of this work, I have received the cheerful
co-operation of many esteemed personal friends, to whom I would
here express my grateful acknowledgments.

For many valuable suggestions with regard to the culture and
general management of the Potato, as well as for much important
information respecting nearly all of our American varieties of
this vegetable, I am indebted to J. F. C. Hypr, Esq., of Newton,
Mass. ; whose long experience in the production of seedlings, as
well as in the cultivation of established kinds, will give peculiar
value to this portion of the volume.

The illustrations, so excellent and truthful, are from the pencil
of Mr. Isaac Spraeter, of Cambridge, Mass. ; whose fine delinea-
tions of animal as well as vegetable life have won for him the
reputation of being ‘the first of living artists.”

i am peculiarly indebted to Rev. E. Porrer Dyer, of Hing-
ham, for much valuable advice and assistance ; and cannot too
fully express my obligations for the unvarying kindness and cour-
teous manner in which repeated, and perhaps often unseasonable,
requests for aid have been received and granted.

My acknowledgments are also due to Hon. Josep Breck,
author of ‘* Book of Flowers,” and late President of the Massa-
chusetts Horticultural Society ; to Cuartes M. Hovey, Esq.,
editor of ** The Magazine of Horticulture,’ and President of the
Massachusetts Horticultural Society ; to P. B. Hovey, Esq., nur-
seryman and seedsman, of Cambridge, Mass.; and to Danrer T.
Curtis, Esq., seedsman and florist, and for many years Chairman
of the Committee on Vegetables of the Massachusetts Horticultural
Society.

b

x ACKNOWLEDGMENTS.

For information or other very acceptable assistance, I am also
indebted to Rey. Carvin Lincoxn, of Hingham; Rev. Joun L.
Russet, of Salem, Mass.; Joun A. Burrter, Esq., of Chelsea,
Mass.; Epwarp S. Ranp, Jun., Esq., of Boston; Mr. Austin
Bronson, of Enfield, N.-H.; Grorce W. Pratt, Esq., of Boston ;
Joun M. Ives, Esq., of Salem, Mass.; Mr. James Scorr, of Hat-
field, Mass.; Mr. Atonzo Crarts, of Whately, Mass.; Mr. Joun
C. Hovey, of Cambridge, Mass.; Mr. Isaac P. Rann, of Dor-
chester, Mass.; Mr. Grorcre Everett, of Concord, Mass. ; and
Cates Bares, of Kingston, Mass.

From a work entitled ‘“‘ Descriptions des Plantes Potagéres,
par Vitmorin, ANDRIEUX, et Cre., Paris;” from CHarres M‘In-
TOSH’s excellent ‘‘ Book of the Garden ;” the ‘‘ Gardener’s Assist-
ant,” by Rosert Tuomrson; ‘“ Rogers’s Vegetable Cultivator ;”
and ‘ Lawson’s Agriculturist’s Manual,’ —TI have made liberal
extracts ; and lest, in the course of the volume, any omission of
authority may occur where it should have been accredited, my
indebtedness to the valuable publications above mentioned is here
candidly confessed.

In adapting directions for cultivation, prepared for one climate,
or section of country, to suit that of another quite dissimilar, so
much alteration of the original text has at times been found neces-
sary, that I have not felt at liberty to affix the name of the original
writer, but have simply added the usual marks denoting derivation
of authority.

ABBREVIATIONS AND AUTHORITIES.

Big.— Plants of Boston and Vicinity. By Jacop BIGELow, M.D.
Boston, 1840.

Bon. Jard.— Le Bon Jardinier pour l’Année 1859. Par A. BoIrEau
et M. VILMORIN.

Corb. — The American Gardener. By WiLi1AM CorBEtt. Concord,
Boston, and New York, 1842.

Cot. Gard. — The Cottage Gardener. By GrorGre W. JoHNSON and
Rosert Hocc. Weekly. London.

Count. Gent.— The Country Gentleman. By LurHEer TucKER and
Son. Weekly. Albany, N.Y.

De Cand.—De Candolle’s Systema Naturale. By Prof. DE Can-
DOLLE. 2 vols. 8vo. Paris, 1818, 1821.

Down. — The Fruit and Fruit-trees of America. By A. J. DOWNING.
Revised and corrected by CHARLES DowninaG, 1858.

Gard. Chron. — The Gardener’s Chronicle. Weekly. By Prof. Linp-
LEY. 1844 to the present time.

Gray. — Manual of the Botany of the Northern United States. By
Prof. ASA GRAY. New York, 1857.

Hort.— The Horticulturist, and Journal of Art and Rural Taste.
Monthly. By P. Barry and J. JAy Smiru. Philadelphia.

Hov. Mag.—The Magazine of Horticulture, Botany, and Rural Af-
fairs. By C. M. Hovey. Boston. Monthly. 1834 to the present time.

Law. — The Agriculturist’s Manual. By Prerer Lawson and Son.
Edinburgh, 1836.

Lind. — A Guide to the Orchard and Kitchen Garden. By GrorcGE
LinDtEy. London, 1831.

Loud. — Encyclopedia of Gardening. By J. C. Loupon. London,
1850.

Loud. — Encyclopedia of Agriculture. By J. C. Loupon. London,
1844.

X1l ABBREVIATIONS AND AUTHORITIES.

Low. — The Elements of Practical Agriculture. By Davin Low.
London, 18438.

M‘Int. —The Book of the Garden. By CHARLES M‘IntrosH. 2 vols.
Edinburgh and London, 1855.

Mill. —'The Gardener’s and Botanist’s Dictionary. By Puiip MIL-
LER. Revised by Prof. MArryn. London, 1819.

Neill. — Neill’s Journal of a Horticultural Tour, &c. 8vo. Edin-
burgh, 1823.

New Am. Cyclopeedia.— New American Cyclopedia. D. APPLETON
& Co., New York. 16 vols. royal 8vo. 1857 to 1863.

fog. —'The Vegetable Cultivator. By JoHn RoGers. London, 1851.

Thomp.—'The Gardener’s Assistant. By RoBeErtT THOMPSON.

Trans. — The Transactions of the London Horticultural Society.
Commenced 1815, and continued at intervals to the present time.

Vil. — Description des Plantes Potagéres. Par VILMORIN, ANDRIEUX,
et Cre. Paris, 1856.

COUN TT EN. 2s.

Cuap. I.— Esculent Roots.

The Beet. Carrot. Chervil, Turnip-rooted. Chinese Potato, or
Japanese Yam. Chufa, or Earth Almond. German Rampion. Je-
rusalem Artichoke. Kohl Rabi. Oxalis, Tuberous. Oxalis, Deppe’s.
Parsnip. Potato. Radish. Rampion. Swede or Ruta-baga Tur-
nip. Salsify, or Oyster Plant. Scolymus. Scorzonera. Skirret.
Sweet Potato. Tuberous-rooted Chickling Vetch. ‘Tuberous-rooted
Tropeclum)Turipe Yorn ei 8 ee Ce ey) eee

Cuap. II.— Alliaceous Plants.

The Cive. Garlic. Leek. Onion. Rocambole. Shallot. Welsh
Onion. *k et eee eT oe: Soren 122148

Cuap. IlI.— Asparaginous Plants.

The Artichoke. Asparagus. Cardoon. Hop. Oosung. Phytolacca.
149-169

CHoap. LV.— Cucurbitaceous Plants.

The Cucumber. Egyptian Cucumber. Globe Cucumber. Gourd, or
Calabash. The Melon. Musk-melon. Persian Melons. Water-
melon. Papanjay, or Sponge Cucumber. Prickly-fruited Gherkin.
Pumpkin. Snake Cucumber. Squash... . . . . 170-228

X1V CONTENTS.

Cuap. V.— Brassicaceous Plants.

Berecole, or Kale. Broccoli. Brussels Sprouts. Cabbage. Cauliflower.
Colewort. Couve Tronchuda, or Portugal Cabbage. Pak-Choi. Pe-
Tsai, or Chinese Cabbage. Savoy. Sea-kale.. . . . 229-286

Cuar. VI.— Spinaceous Plants.

Amaranthus. Black Nightshade. Leaf-beet, or Swiss Chard. Malabar
Nightshade. Nettle. New-Zealand Spinach. Orach. Patience Dock.
Quinoa. Sea-beet. Shepherd’s Purse. Sorrel. Spinach. Wild or
Perennial Spingel.si) og. yeep) a \emle weirs Me em ecu— ice

Cuap. VII.— Salad Plants.

Alexanders. Brook-lime. Buckshorn Plantain. Burnet. Caterpillar.
Celery. Celeriac, or Turnip-rooted Celery. Chervil. Chiccory, or
Succory. Corchorus. Corn Salad. Cress, or Peppergrass. Cuckoo
Flower. Dandelion. Endive. MHorse-radish. Lettuce. Madras
Radish. Mallow, Curled-leaf. Mustard. Nasturtium. Garden
Picridium. fPurslain. Rape. Roquette, or Rocket. Samphire.
Scurvy-grass. Snails. Sweet-scented Chervil, or Sweet Cicely.
Tarragon. Valeriana. Water-cress. Winter-cress, or Yellow Rocket.
Wood-sorrel.. Wiorms.,f2 - ienfem is <) en epee Be sr callg—40a

CHAP. VIL — Oleraceous Plants.

Angelica. Anise. Balm. Basil. Borage. Caraway. Clary. Cori-
ander. Costmary. Cumin. Dill. Fennel. Lavender. Lovage.
Marigold. Marjoram. Nigella. Parsley. Peppermint. Rosemary.
Sage. Savory. Spearmint. Tansy. Thyme. . . . 406-449

CONTENTS. XV

Cuap. [X.— Leguminous Plants.
American Garden-bean. Asparagus-bean. Lima Bean. Scarlet-runner.

Sieva. Chick-pea. Chickling Vetch. English Bean. Lentil. Lupine.
Pea. Pea-nut. Vetch, or Tare. Winged Pea. . . . 450-560

Cuap. X.— Medicinal Plants.
Bene-plant. Camomile. Coltsfoot. Elecampane. Hoarhound. Hyssop.

Licorice. Pennyroyal. Poppy. Palmate-leaved or Turkey Rhubarb.
Rue. Saffron. Southernwood. Wormwood. . . . 561-578

Cap. XI.— Mushrooms, or Esculent Fungi.

Agaricus. Boletus. Clavaria. Morchella. or Morel. Tuber, or Truf-
Honan ea RON Leia cunan Vek toro? 8s lech ei to OO OGE

Cuap. XII.— Miscellaneous Vegetables.

Alkekengi, or Ground Cherry. Corn. Egg-plant. Martynia. Oil
Radish. Okra, or Gumbo. Pepper. Rhubarb, or Pie-plant. Sun-
flower: /Tobaeco.,)/Tomato. . 2-2) s 4!) 5 02) «Re. 692-602

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FIELD AND GARDEN VEGETABLES.

CHAPTER ak.

DS Cth EN (RO.OurS:

The Beet. Carrot. Chervil, Turnip-rooted. Chinese Potato, or
Japanese Yam. Chufa, or Earth Almond. German Rampion. Je-
rusalem Artichoke. Kohl Rabi. Oxalis, Tuberous. Oxalis, Deppes.
Parsnip. Potato. Radish. Rampion. Swede, or Ruta-baga Tur-
nip. Salsify, or Oyster Plant. Scolymus. Scorzonera. Skirret.
Sweet Potato. Tuberous-rooted Chickling Vetch. Tuberous-rooted
Tropeolum. Turnip.

THE BEET

Beta vulgaris.

THE Common Beet, sometimes termed the Red Beet, is a
half-hardy biennial plant ; and is cultivated for its large, suc-
culent, sweet, and tender roots. ‘These attain their full size
during the first year, but will not survive the winter in the
open ground. ‘The seed is produced the second year ; after
the ripening of which, the plant perishes.

When fully developed, the beet-plant rises about four feet
in height, with an angular, channelled stem; long, slender
branches ; and large, oblong, smooth, thick, and fleshy leaves.
The flowers are small, green, and are either sessile, or pro-
duced on very short peduncles. The calyxes, before maturity,
are soft and fleshy ; when ripe, hard and wood-like in tex-
ture. These calyxes, which are formed in small, united,
rounded groups, or clusters, are of a brownish color, and

about one-fourth of an inch in diameter; the size, however,
1

2 ESCULENT ROOTS.

as well as depth of color, varying, to some extent, in the dif-
ferent varieties. Each of these clusters of dried calyxes
contains from two to four of the true seeds, which are quite
small, smooth, kidney-shaped, and of a deep reddish-brown
color.

These dried clusters, or groups, are usually recognized as
the seeds; about fifteen hundred of which will weigh one
ounce. ‘They retain their vitality from seven to ten years.

Soil and Fertilizers. —'The soil best adapted to the beet is
a deep, light, well-enriched, sandy loam. When grown on
thin, gravelly soil, the roots are generally tough and fibrous ;
and when cultivated in cold, wet, clayey localities, they are
often coarse, watery, and insipid, worthless for the table, and
comparatively of little value for agricultural purposes.

A well-digested compost, formed of barnyard manure, loam
and salt, makes the best fertilizer. Where this is not to be
obtained, guano, superphosphate of lime, or bone-dust, may
be employed advantageously as a. substitute. ‘W ood-ashes,
raked or harrowed in just previous to sowing the seed, make
an excellent surface-dressing, as they not only prevent the
depredations of insects, but give strength and vigor to the
young plants. The application of coarse, undigested, strawy
manure, tends to the production of forked and misshapen
roots, and should be avoided.

Propagation and Culture. — Beets are always raised from
seed. For early use, sowings are sometimes made in Novem-
ber; but the general practice is to sow the seed in April, as
soon as the frost is out of the ground, or as soon as the soil
can be worked. For use in autumn, the seed should be sown
about the middle or 20th of May; and, for the winter sup-
ply, from the first to the middle of June. Lay out the
ground in beds five or six feet in width, and of a length pro-
portionate to the supply required; spade or fork the soil
deeply and thoroughly over; rake the surface smooth and
even; and draw the drills across the bed, fourteen inches

THE BEET. =

apart, and about an inch and a half in depth. Sow the seeds
thickly enough to secure a plant for every two or three
inches, and cover to the depth of the drills. Should the
weather be warm and wet, the young plants will appear in
seven or eight days. When they are two inches in height,
they should be thinned to five or six inches apart; extracting
the weaker, and filling vacant spaces by transplanting. The
surplus plants will be found an excellent substitute for
spinach, if cooked and served in like manner. ‘The after-
culture consists simply in keeping the plants free from weeds,
and the earth in the spaces between the rows loose and open
by frequent hoeings.

Mr. Thompson states that “the drills for the smaller varie-
ties should be about sixteen inches apart, and the plants
should be thinned out to nine inches apart in the rows. ‘The
large sorts may have eighteen inches between the rows, but
still not more than nine inches from plant to plant in the
row. When large-sized roots are desired, the rows may be
eighteen inches or two feet apart, and the plants twelve or
fifteen inches distant from each other in the rows. But large
roots are not the best for the table; and it is better to have
two medium-sized roots, grown at nine inches apart, than one
of perhaps double the size from twice the space. As a
square foot of ground should afford plenty of nourishment to
produce a root large enough for the table, the area for each
plant may, therefore, be limited to that extent. If the rows
are sixteen inches apart, and the plants thinned to nine
inches in the row, each plant will have a space equal to a
square foot. Such, of course, would also be the case if the
rows were twelve inches apart, and the plants the same dis-
tance from each other in the row. But it is preferable to
allow a greater space between the rows than between the
plants in the row: for, by this arrangement, the leaves have
better scope to grow to each side, and the plants so situated
grow better than those which have an equal but rather limited

4 ESCULENT ROOTS.

space in all directions; whilst the ground can also be more
easily stirred, and kept clean.”

Taking the Crop. — Roots, from the first sowings, will be
ready for use early in July; from which time, until October,
the table may be supplied directly from the garden. They
should be drawn as fast as they attain a size fit for use ; which
will allow more time and space for the development of those
remaining.

For winter use, the roots must be taken up before the
occurrence of heavy frosts, as severe cold not only greatly
impairs their quality, but causes them to decay at the crown.
Remove the leaves, being careful not to cut or bruise the
crown; spread the roots in the sun a few hours to dry ; pack
them in sand or earth slightly moist ; and place in the cellar,
out of reach of frost, for the winter.

“The London market-gardeners winter their beets in large
sheds, stored in moderately damp mould, and banked up with
straw. Mr. Cuthill states that it is a mistake to pack them
in dry sand or earth for the winter; and that the same may
be said of parsnips, carrots, salsify, scorzonera, and similar
roots.

«The object here is, that the moist soil may not draw the
natural sap out of the roots so readily as dry sand would do ;
and hence they retain their fresh, plump appearance, and
their tenderness and color are better preserved. In taking
up the roots, the greatest care must be exercised that they
are neither cut, broken, wounded on the skin, nor any of the
fibres removed; and, when the small-leaved varieties are
grown, few, if any, of the leaves should be cut off.” —
M: Int.

If harvested before receiving injury from cold, and properly
packed, they will retain, in a good degree, their freshness
and sweetness until the new crop is suitable for use.

Seed. —'To raise seed, select smooth and well-developed
roots haying the form, size, and color by which the pure va-

THE BEET. 5

riety is distinguished ; and, in April, transplant them eighteen
inches or two feet apart, smking the crowns to a level with
the surface of the ground. As the stalks increase in height,
tie them to stakes for support. The plants will blossom in
June and July, and the seeds will ripen in August.

In harvesting, cut off the plants near the ground, and
spread them in a light and airy situation till they are sufh-
ciently dried for threshing, or stripping off the seeds; after
which the seeds should be exposed, to evaporate any remaining
moisture.

An ounce of seed will sow from one hundred to one hun-
dred and fifty feet of drill, according to the size of the variety ;
and about four pounds will be required for one acre.

Use. — “<The roots are the parts generally used, and are
boiled, stewed, and also eaten cold, sliced in vinegar and oil.
They enter into mixed salads, and are much used for garnish-
ing; and, for all these purposes, the deeper colored they are,
the more they are appreciated. Some, however, it ought to
be noticed, prefer them of a bright-red color; but all must be
of fine quality in fibre, solid, and of uniform color. The
roots are also eaten cut into thin slices, and baked in an oven.
Dried, roasted, and ground, they are sometimes mixed with
coffee, and are also much employed as a pickle. Mixed
with dough, they make a wholesome bread ; but, for this pur-
pose, the white or yellow rooted sorts are preferred. The roots
of all the varieties are better baked than boiled.” — M<Int.

The young plants make an excellent substitute for spinach ;
and the leaves of some of the kinds, boiled when nearly full
grown, and served as greens, are tender and well-flavored.

Some of the larger varieties are remarkably productive, and
are extensively cultivated for agricultural.purposes. From a
single acre of land in good condition, thirty or forty tons are
frequently harvested; and exceptional crops are recorded of
fifty, and even sixty tons. In France, the White Sugar-beet
is largely employed for the manufacture of sugar, — the

6 ESCULENT ROOTS.

amount produced during one year being estimated to exceed
that annually made from the sugar-cane in the State of Loui-
siana. '

For sheep, dairy-stock, and the fattening of cattle, experi-
ence has proved the beet to be at once healthful, nutritious,
and economical.

Varieties. —'The varieties are quite numerous, and vary to
a considerable extent in size, form, color, and quality. They
are obtained by crossing, or by the intermixture of one kind
with another. ‘This often occurs naturally when two or more
varieties are allowed to run to seed in close proximity, but is
sometimes performed artificially by transferring the pollen
from the flower of a particular variety to the stigma of the
flower of another.

The kinds now in cultivation are as follows; viz.:—

BarkK-SKINNED. Vil.
Oak Bark-skinned.

Root produced entirely within the earth,
broadest near the crown, and thence tapering
regularly to a point ; average specimens mea-
suring four inches in their greatest diame-
ter, and about one foot in depth. Skin dark
brown, thick, hard, and wrinkled, or striated,
sometimes reticulated or netted, much resem-
bling the bark of some descriptions of trees ;
whence the name. Flesh very deep pur-
plish-red, circled, and rayed with paler red,
fine-grained, sugary, and tender. Leaves
numerous, spreading, bright green, slightly
stained with red; the leaf-stems and nerves
bright purplish-red.

An early and comparatively new French

variety, of fine flavor, excellent for summer
Bark-skinned Beet. use, and, if sown as late as the second week

THE BEET. 4

in June, equally valuable for the table during winter. Not
recommended for field culture.

Sow in rows fourteen inches apart, and thin to six inches
apart in the rows.

Barrotr’s New Crimson. Thomp.

Root similar in form to the Castelnaudary, but somewhat
larger; smooth and regular, and not apt to fork. Flesh
dark crimson, fine-grained and tender. Leaf-stalks yel-
low.

Bassano.

Early Flat Bassano. Turnip-rooted Bassano. Rouge Plate de
Bassano. Vil.

Bulb flattened ; six or seven inches in diameter by three
or four inches in depth; not very regular or symmetrical, but
often somewhat ribbed, and terminating in a very small, slen-
der tap-root. Skin of fine texture; brown above ground ;
below the surface, clear rose-red. Flesh white, circled or
zoned with bright pink; not very close-grained, but very
sugary and well-flavored. Leaves numerous, erect, of a
lively green color, forming many separate groups, or tufts,
sovering the entire top, or crown, of the root. Leaf-stems
short, greenish-white, washed or stained with rose.

An Italian variety, generally considered the earliest of gar-
len-beets, being from seven to ten days earlier than the Early
Blood Turnip-rooted. The flesh, although much coarser than
that of many other sorts, is tender, sweet, and of good qua-
lity. Roots from early sowings are, however, not suited for
winter use; as, when overgrown, they almost invariably become
too tough, coarse, and fibrous for table use. ‘To have them in
perfection during winter, the seed should not be sown till near
the close of June.

In moist, favorable seasons, it succeeds well in compara-
tively poor, thin soil.

Cultivate and preserve as directed for the Early 'Turnip-
rooted.

8 ESCULENT ROOTS.

CaTTELL’s Dwarr Buoop.

Root small, regularly tapering. Flesh deep blood-red.
Leaves small, bright red, spreading, or inclined to grow
horizontally. Quality good,—similar to that of the Red
Castelnaudary ; which variety it much resembles in its gene-
ral character.

On account of its small size, it requires little space, and
may be grown in rows twelve inches apart.

Cow-Horn Mancet, Wurzeu. Vil.

Serpent-like Beet. Cow-horn Scarcity.

A sub-variety of the Mangel Wurzel, producing its roots
almost entirely above ground; only a small portion growing
within the earth. Root long and slender, two feet and a half
in length, and nearly three inches in diameter at its broadest
part; often grooved or furrowed lengthwise, and almost in-
variably bent and distorted, — the effect either of the wind,
or of the weight of its foliage. Flesh greenish white, cir-
cled with red at the centre. Leaves of medium size, green,
erect; the leaf-stems and nerves pale red or rose color.

It derives its different names from its various contorted
forms ; sometimes resembling a horn, and often assuming a
shape not unlike that of a serpent.

The variety is much esteemed and extensively cultivated in
some parts of Europe, although less productive than the White
Sugar or Long Red Mangel Wurzel.

Earty Mancen WuRrZEt.
Early Scarcity. Disette Hative. Vil.
Aside from its smaller size, this variety much resembles the

Common Red Mangel Wurzel. Root contracted towards
the crown, which rises two or three inches above the surface

THE BEET. 9

of the soil, and tapering within the earth to a regular cone.
Skin purplish rose, deeper colored than that of the last named.
Flesh white, circled or zoned with pale red. Leaves spread-
ing, green ; the leaf-stems rose-colored.

It is remarkable for the regular and symmetrical form of its
roots, which grow rapidly, and, if pulled while young, are
tender, very sweet, and well flavored. Planted the last of
June, it makes a table-beet of more than average quality for
winter use.

When sown early, it attains a comparatively large size, and
should have a space of twenty inches between the rows ; but,
when sown late, fifteen inches between the rows, and six
inches between the plants in the rows, will afford ample space
for their development.

Earty Brioop Turntp-Rootep.

Early Turnip Beet.

The roots of this familiar variety are
produced almost entirely within the earth,
and measure, when of average size, from
four inches to four and a half in depth, |
and about four inches in diameter. Form
turbinate, flattened, smooth, and symme-
trical. Neck small, tap-root very slender,
and regularly tapering. Skin deep purplish-
red. Flesh deep blood-red, sometimes cir-
cled and rayed with paler red, remarkably
sweet and tender. leaves erect, not very

Eurly Blood Turnip-rooted.
numerous, and of a deep-red color, some-

times inclining to green ; but the stems and nerves always of a
deep brilliant red.

The Early Blood Turnip Beet succeeds well from Canada
to the Gulf of Mexico; and in almost every section of the

United States is more esteemed, and more generally cultivated
2

10 ESCULENT ROOTS.

for early use, than any other variety. Among market-gar-
deners, it is the most popular of the summer beets. It makes
a rapid growth, comes early to the table, and, when sown
late, keeps well, and is nearly as valuable for use in winter as
in summer and autumn.

In common with most of the table sorts, the turnip-rooted
beets are much sweeter and more tender if pulled before they
are fully grown; and consequently, to have a continued sup-
ply in their greatest perfection, sowings should be made from
the beginning of April to the last of June, at intervals of two
or three weeks.

The roots, especially those intended for seed, should be
harvested before severe frosts, as they are liable to decay
when frozen at the crown, or even chilled. Sow in drills
fourteen inches apart; and, when two inches in height, thin
out the plants to six inches apart in the drills. An acre of
land in good cultivation will yield from seven to eight hun-

dred bushels.

GERMAN Rep MancEet WuRZEL.
Disette d’Allemagne. Vil.

An improved variety of the Long Red Mangel Wurzel,
almost regularly cylindrical, and terminating at the lower
extremity in an obtuse cone. It grows much out of ground,
the neck or crown is comparatively small, it is rarely forked
or deformed by small side roots, and is generally much
neater and more regular than the Long Red. Size very
large ; well-developed specimens measuring from eighteen
to twenty inches in length, and seven or eight inches in dia-
meter. Flesh white, with red zones or rings; more colored
than that of the last named. Leaves erect, green; the stems
and nerves washed or stained with rose-red.

For agricultural purposes, this variety is superior to the
Long Red, as it is larger, more productive, and more easily
harvested.

THE BEET. 11

GerMAN YELLOW ManceL WuRZEL.
Green Mangel Wurzel. Jaune d’Allemagne. Vil.

Root produced half above ground, nearly cylindrical for
two-thirds its length, terminating rather bluntly, and often
branched or deformed by small side-roots. Size large; when
well grown, measuring sixteen or eighteen inches deep, six or
seven inches in diameter, and weighing from twelve to fifteen
pounds. Skin above ground, greenish-brown ; below, yellow.
Flesh white, occasionally zoned or marked with yellow.
Leaves of medium size, rather numerous, erect, very pale, or
yellowish green ; the stems and ribs light green.

While young and small, the roots are tender and well-
flavored; but this is a field rather than a table beet. In
point of productiveness, it differs little from the Common
Long Red, and should be cultivated as directed for that
variety.

Hatr Lone Buoop.

Dwarf Blood. Fine Dwarf Red. Early Half Long Blood. Rouge
Nain. Vil.

Root produced within the earth, of medium
size, or rather small; usually measuring about
three inches in thickness near the crown, and ta-
pering regularly to a point; the length being ten ;~
or twelve inches. Skin smooth, very deep pur- .
plish-red. Flesh deep blood-red, circled and °
rayed with paler red, remarkably fine grained, of \ =f

firm texture, and very sugary. Leaves small,
bright red, blistered on the surface, and spreading
horizontally. Leaf-stems short.

An excellent, half-early, garden variety, sweet,

and well flavored, a good keeper, and by many
= a nee Malf Lone
considered very superior to the Common Long Mf Lons

us ESCULENT ROOTS.

Blood. When full grown, it is still tender and fine-grained,
and much less stringy and fibrous than the last named, at an
equally advanced stage of growth. It may be classed as one
of the best table-beets, and is well worthy cultivation.

Improved Lone Buioop.

Long Smooth Blood.

This is an improved variety of the Common Long Blood,
attaining a much larger size, and differmg in its form, and
manner of growth. When matured in good soil, its length is
from eighteen inches to two feet; and its diameter, which
is retained for more than half its length, is from four to five
inches. It is seldom very symmetrical in its form; for,
though it has but few straggling side-roots, it is almost invaria-
bly bent and distorted. Skin smooth, very deep or blackish
purple. Flesh dark blood-red, sweet, tender, and fine grained,
while the root is young and small, but liable to be tough and
fibrous when full grown. Leaves small, erect, red, and not
very numerous. Leaf-stems blood-red.

This beet, like the Common Long Blood, is a popular win-
ter sort, retaining its color well when boiled. It is of larger
size than the last named, grows more above the surface of the
ground, and has fewer fibrous and accidental small side-roots.
While young, it compares favorably with the old variety ; but,
when full grown, can hardly be said to be much superior.
To have the variety in its greatest perfection for winter use,
the seed should not be sown before the 10th of June; as the
roots of this, as well as those of nearly all the table-varieties,
are much more tender and succulent when very rapidly
grown, and of about two-thirds their full size.

Sow in drills fifteen inches apart, and thin to eight inches
apart in the drills; or sow on ridges eighteen inches apart.

THE BEET. BiG:

Lone Buoop.
Common Long Blood.

g, and

comparatively slender ; the size varying according to the depth

The roots of this familiar variety are long, taperin

and richness of the soil. Skin dark purple, sometimes pur-
plish-black. Flesh deep blood-red, very fine grained and
sugary, retaining its color well after being boiled. Leaves
rather numerous, of medium size, erect, deep purplish-red ;
the leaf-stems blood-red.

One of the most popular of winter beets ; but, for late keep-
ing, the seed should not be sown before the middle of June,
as the roots, when large, are frequently tough and fibrous.

The Improved Long Blood is a variety of this, and has, to
a considerable extent, superseded it in the vegetable garden ;
rather, it would seem, on account of its greater size, than from
any real superiority as respects its quality or keeping pro-
perties.

Lone Rep ManceL WuRZEL.
Red Mangel Wurzel. Marbled Field Beet. Law.

Root fusiform, contracted at the crown, which, in the gen-
uine variety, rises six or eight inches above the surface of
the ground. Size large, when grown in good soil; often
measuring eighteen inches in length, and six or seven inches
in diameter. Skin below ground purplish-rose; brownish-
red where exposed to the air and light. Leaves green; the
stems and nerves washed or stained with rose-red. Flesh
white, zoned and clouded with different shades of red.

The Long Red Mangel Wurzel is hardy, keeps well, grows
rapidly, is very productive, and in this country is more gene-
rally cultivated for agricultural purposes than any other
variety. According to Lawson, the marbled or mixed color
of its flesh seems particularly liable to vary: in some speci-

14 ESCULENT ROOTS.

mens, it is almost of a uniform red; while, in others, the red
is scarcely, and often not at all, perceptible. ‘hese variations
in color are, however, of no importance as respects the quality
of the roots.

The seed may be sown from the middle of April to the last
of May. If sown in drills, they should be at least eighteen
inches apart, and the plants should be thinned to ten inches |
in the drills. If sown on ridges, the sowing should be made
in double rows; the ridges being three and a half or four feet
apart, and the rows fifteen inches apart. The yield varies
with the quality of the soil and the state of cultivation ; thirty
and thirty-five tons beg frequently harvested from an
acre.

While young, the roots are tender and well-flavored, and
are sometimes employed for table use.

Lone WuitE GREEN-Torp MANGEL WuURZEL.

Green-top White Sugar. Long White Mangel Wurzel. Disette Blanche
a Collet Verte. Vil.

An improved variety of the White Sugar Beet. Root
produced much above ground, and of very large size ; if well
grown, measuring nearly six inches in diameter, and eighteen
inches in depth, —the diameter often retained for nearly two-
thirds the length. Skin green, where exposed to light and
air; below ground, white. Flesh white. Leaves green,
rather large, and not so numerous as those of the White
Sugar.

Very productive, and superior to the last named for agri-
cultural purposes; the quality being equally good, and the
yield much greater.

THE BEET. he

Lone YEtLOw Mancet WuRrZEL.
Jaune Grosse. Vil.

Root somewhat fusiform, contracted to-
wards the crown, which rises six or eight
inches above the surface of the ground.
Size remarkably large; when grown in
deep rich soil, often measuring twenty
inches in length, and five or six inches in
thickness. Skin yellow, bordering on
orange-color. Flesh pale yellow, zoned
or circled with white, not close-grained,
but sugary. Leaves comparatively large,
pale green ; the stems and nerves yellow ;
the nerves paler.

The variety is one of the most produc-
tive of the field-beets; but the roots are
neither smooth nor symmetrical, a major-
ity being forked or much branched.

In the vicinity of Paris, it is extensively
cultivated, and is much esteemed by dairy
farmers on account of the rich color which

it imparts to milk when fed to dairy-stock. Long Yellow Mangel Wurzel.
Compared with the German Yellow, the roots of this variety
are longer, not so thick, more tapering ; and the flesh is of a
much deeper color. It has also larger foliage.

Prnz-AprLeE Suort-Tor. Hov. Mag.

Root of medium size, fusiform. Skin deep purplish-red.
Flesh very deep blood-red, fine-grained, as sweet as the Bas-
sano, tender, and of excellent quality for table use. Leaves
very short and few in number, reddish-green ; leaf-stems and
nerves blood-red.

In its foliage, as well as in the color of the root, it strongly

«

6° ESCULENT ROOTS.

resembles some of the Long Blood varieties; but it is not so
large, is much finer in texture, and superior in flavor. It is
strictly a garden or table beet, and, whether for fall or winter
use, is well deserving of cultivation.

Rep CASTELNAUDARY. ‘T'rans.

This beet derives its name from a town in the province of
Languedoc in France, where the soil is particularly adapted
to the growth of these vegetables, and where this variety,
which is so much esteemed in France for its nut-like flavor,
was originally produced.

The roots grow within the earth. The leaves are thickly
clustered around the crown, spreading on the ground. The
longest of the leaf-stems do not exceed three inches: these
and the veins of the leaves are quite purple, whilst the leaves
themselves are green, with only a slight stain of purple.
The root is little more than two inches in diameter at the
top, tapering gradually to the length of nine inches. The
flesh, which is of a deep purple, and exhibits dark rings, pre-
serves its fine color when boiled, is very tender and sweet,
and presents a delicate appearance when cut in slices.

Being small in its whole habit, it occupies but little space
in the ground, and may be sown closer than other varieties
usually are.

Not generally known or much cultivated in this country.

Rep GiosE MAncEL WuRZEL.
Betterave Globe Rouge. Vil.

Root nearly spherical, but tapering to pear-shaped at the
base ; nearly one-third produced above ground. Size large;
well-grown specimens measuring seven or eight inches in
diameter, and nine or ten inches in depth. Skin smooth, and

of a rich purplish rose-color below ground ; brown above the
a

THE BEET. 17

surface, where exposed to the sun. Flesh white, rarely cir-
cled, with rose-red. Leaves pale green, or yellowish green ;
the stems and ribs or nerves sometimes veined with red.
This variety is productive, keeps well, and, like the Yellow
Globe, is well adapted to hard and shallow soils. It is
usually cultivated for agricultural purposes, although the
yield is comparatively less than that of the last named.
In moist soils, the Yellow Globe succeeds best; and, as its
quality is considered superior, it is now more generally culti-

vated than the Red.

Wuitrt GuopE ManceL WuRZEL.

A sub-variety. of the Yellow and Red Globe, which, in
form and manner of growth, it much resembles. Skin above
ground, green; below, white. Leaves green. Flesh white
and sugary ; but, like the foregoing sorts, not fine grained, or
suited for table use.

Productive, easily harvested, excellent and profitable for
farm purposes, and remarkably well adapted for cultivation
in hard, shallow soil.

WHITE SUGAR.
White Silesian. Betterave Blanche. Vil.

Root fusiform, sixteen inches in
length, six or seven inches in its great-
est diameter, contracted towards the
crown, thickest just below the surface
of the soil, but nearly retaining its size
for half the depth, and thence taper-
ing regularly to a point. Skin white,
washed with green or rose-red at the
crown. Flesh white, crisp, and very

sugary. Leaves green; the leaf-stems
3

White Sugar Beet.

18 ESCULENT ROOTS.

clear green, or green stained with light red, according to the
variety.

The White Sugar Beet is quite extensively grown in this
country, and is employed almost exclusively as feed for
stock ; although the young roots are sweet, tender, and well
flavored, and in all respects superior for the table to many
garden varieties. In France, it is largely cultivated for the
manufacture of sugar and for distillation.

Of the two sub-varieties, some cultivators prefer the Green-
top; others,-the Rose-colored or Red-top. ‘The latter is the
larger, more productive, and the better keeper; but the for-
mer is the more sugary. It is, however, very difficult to
preserve the varieties in a pure state; much of the seed
usually sown containing, in some degree, a mixture of
both.

It is cultivated in all respects as the Long Red Mangel
Wurzel, and the yield per acre varies from twenty to thirty
tons.

Waite Turnip-Roorenp.

A variety of the Early Turnip-rooted Blood, with green
leaves and white flesh; the size and form of the root, and
season of maturity, being nearly the same. Quality tender,
sweet, and well flavored; but, on account of its color, not so
marketable as the last named.

Wyart’s Dark Crimson.
Whyte’s Dark Crimson. Rouge de Whyte. Vil.

-Root sixteen inches long, five inches in diameter, fusiform,
and somewhat angular in consequence of broad and shallow
longitudinal furrows or depressions. Crown conical, brown-
ish. Skin smooth, slate-black. Flesh very deep purplish-
red, circled and rayed with yet deeper shades of red, very
fine-grained, and remarkably sugary. Leaves deep red,

THE BEET. 19

shaded with brownish-red: those of the centre, erect; those
of the outside, spreading or horizontal.

The variety is not early, but of fine quality ; keeps remark-
ably well, and is particularly recommended for cultivation for
winter and spring use. Much esteemed in England.

YELLOW CASTELNAUDARY. Tans. Vil.

Root produced within the earth, broadest at the crown,
where its diameter is nearly three inches, and tapering gra-
dually to a point; the length being about eight inches. Skin
orange-yellow. Flesh clear yellow, with paler zones or rings
Leaves spreading, those on the outside being on stems about —
four inches in length; the imner ones are shorter, numerous,
of a dark-green color, and rather waved on the edges: the
leaf-stems are green, rather than yellow.

An excellent table-beet, being tender, yet firm, and very
sweet when boiled, although its color is not so agreeable to
the eye.

YELLoOw GropE MANGEL WuRZEL.

Betterave Jaune Globe. Vil.
This is a globular-formed beet,
measuring about ten inches in dia-
meter, and weighing ten or twelve
pounds; about one-half of the root
growing above ground. Skin yel-
low, where it is covered by the soil ;
and yellowish-brown above the sur-
face, where exposed to light and air. |
Flesh white, zoned or marked with
yellow, close-grained and sugary.
Leaves not large or numerous, rather
erect, green; the stems and ribs
paler, and sometimes yellowish.

Yellow Globe Mangel Wurzel.

20 ESCULENT ROOTS.

The Yellow Globe is one of the most productive of all the
varieties ; and, though not adapted to table use, is particularly
excellent for stock of all descriptions, as the roots are not
only remarkably sugary, but contain a considerable portion of
albumen. It retains its soundness and freshness till the
season has far advanced, does not sprout so early in spring as
many others, and is especially adapted for cultivation in
hard, shallow soil.

The yield varies from thirty to forty tons per acre, accord-
ing to soil, season, and culture; although crops are recorded
of fifty tons and upwards.

@ Sow from the last of April to the last of May; but early
sowings succeed best. If sown in drills, they should be made
twenty inches apart, and the plants should be thinned to ten
inches apart in the drills; if sown on ridges, sow in double
rows, making the ridges three feet and a half, and the rows
sixteen inches apart. On account of its globular form, the
crop can be harvested with great facility by the use of a com-
mon plough.

YrLLow Turnip-Rooten.

A sub-variety of the Blood Turnip-rooted, differing prin-
cipally in color, but to some extent also in its form, which is
less compressed. Leaves large, yellowish-green; the leaf-
stems and nerves yellow. Flesh yellow, comparatively close-
grained, sweet and tender.

Not much cultivated on account of its color; the red
varieties being preferred for table use.

TB ie A, ROT.

Daucus carota.

The Carrot, in its cultivated state, is a half-hardy biennial.
It is indigenous to some parts of Great Britain, generally

THE CARROT. 21

growing in chalky or sandy soil, and to some extent has be-
come naturalized in this country; being found in gravelly
pastures and mowing fields, and occasionally by road-sides,
in loose places, where the surface has been disturbed or
removed. In its native state, the root is small, slender, and
fibrous, or woody, of no value, and even of questionable pro-
perties as an article of food.

Soil, Sowing, and Culture. —The Carrot flourishes best in
a good, light, well-enriched loam. Where there is a choice
of situations, heavy and wet soils should be avoided ; and,
where extremes are alternatives, preference should be given
to the light and dry. If possible, the ground should be
stirred to the depth of twelve or fifteen inches, incorporating
a liberal application of well-digested compost, and well pul-
verizing the soil in the operation. The surface should next
be levelled, cleared as much as possible of stones and hard
lumps of earth, and made mellow and friable ; in which state,
if the ground contains sufficient moisture to color the surface
when it is stirred, it will be ready for the seed. This may
be sown from the first of April to the 20th of May; but early
sowings succeed best. ‘The drills should be made an inch in
depth ; and for the smaller, garden varieties, about ten inches
apart. ‘The larger sorts are grown in dyills about fourteen
inches apart; the plants in the rows being thinned to five or
six inches asunder.

Harvesting. — The roots attain their full size by the autumn
of the first year; and, as they are not perfectly hardy, should
be dug and housed before the ground is frozen. When large
quantities are raised for stock, they are generally placed in
bulk in the cellar, without packing ; but the finer sorts, when
intended for the table, are usually packed in earth or sand, in
order to retain their freshness and flavor. With ordinary
precaution, they will remain sound and fresh until May or
June.

Seed. — To raise seed, select good-sized, smooth, and sym-

22 ESCULENT ROOTS.

metrical roots; and as early in spring as the frost is out of
the ground, and the weather settled, transplant to rows three
feet apart, and fifteen inches apart in the rows, sinking the
crowns just below a level with the surface of the ground.
‘The seed-stalks are from four to six feet in height, with
numerous branches. ‘The flowers appear in June and July;
are white; and are produced at the extremities of the branches,
in umbels, or flat, circular groups or clusters, from two to five
inches in diameter. ‘The seed ripens in August; but, as all
the heads do not ripen at once, they should be cut off as they
successively mature. The stiff, pomted hairs or bristles with
which the seeds are thickly covered, and which cause them to
adhere together, should be removed either by threshing or by
rubbing between the hands; clearing them more or less per-
fectly, according to the manner of sowing. If sown by a
machine, the seeds should not only be free from broken frag-
.ments of the stems of the plant, but the surface should be
made as smooth as possible. For hand-sowing, the condition
of the seed is less. essential ; though, when clean, it can be dis-
tributed in the drill more evenly and with greater facility.

The seeds of the several varieties differ little in size, form,
or color, and are not generally distinguishable from each
other. ‘They willekeep well two years; and if preserved
from dampness, and placed in a cool situation, a large per-
centage will vegetate when three years old.

In the vegetable garden, an ounce of seed is allowed for
one hundred and fifty feet of drill; and, for field culture,
about two pounds for an acre. ;

An ounce contains twenty-four thousand seeds.

Use. —'Though not relished by all palates, carrots are ex-
tensively employed for culinary purposes, and are generally
considered healthful and nutritious. ‘They form an important
ingredient in soups, stews, and French dishes of various
descriptions ; and by many are much esteemed, when simply
boiled, and served with meats or fish.

(a>)
es)

THE CARROT.

‘Carrots may be given to every species of stock, and form
in all cases a palatable and nourishing food. They are usually
given in their raw state, though they may be steamed or
boiled in the same manner as other roots.

«‘ Horses and dairy-cows are the live-stock to which they
are most frequently given. They are found in an eminent
degree to give color and flavor to butter; and, when this is
the end desired, no species of green-feeding is better suited
to the dairy. To horses they may be given with cut straw
and hay; and, thus given, form a food which will sustain
them on hard work. They afford excellent feeding for
swine, and quickly fatten them. When boiled, they will be
eaten by poultry ; and, mixed with any farinaceous substance,
form an excellent food for them. ‘They are also used for dis-
tillation, affording a good spirit.”

The varieties are as follow : —

AurrincHam. Law.
Altringham. Long Red Altringham. Vil.

The Altrincham Carrot measures about fourteen inches in
length, by two inches in diameter. It retains its thickness
for nearly two-thirds its length: but the surface is seldom
regular or smooth; the genuine variety being generally cha-
racterized by numerous crosswise elevations, and corresponding
depressions. Neck small and conical, rismg one or two
inches above the surface of the soil. Skin nearly bright-red ;
the root having a semi-transparent appearance. Flesh bright
and lively, crisp and breaking in its texture; and the heart,
in proportion to the size of the root, is smaller than that of
the Long Orange. Leaves long, but not large or very nu-
merous.

According to Lawson, it is easily distinguished from the
Long Orange by-the roots growing more above ground, by its
more convex or rounded shoulders, and by its tapering more

94 ESCULENT ROOTS.

irregularly, and terminating more abruptly. It is, however,
exceedingly difficult to procure the variety in its purity, as it
is remarkably liable to sport, although the roots grown for
seed be selected with the greatest care.

It is a good field-carrot, but less productive than the Long
Orange and some others; mild and well flavored for the
table, and one of the best sorts for cultivation for mar-
ket.

Thompson states that “it derives its name from a place
called Altrincham, in Cheshire, Eng., where it is supposed to
have originated. In seedsmen’s lists it is frequently, but
erroneously, called the Altringham.”

Earty FRAME.

Early Forcing Horn. Earliest Short Forcing Horn. Early Short Scarlet.

Root grooved or furrowed at the crown, round-
ish, or somewhat globular; rather more than two
inches in diameter, nearly the same in depth, and
tapering suddenly to avery slender tap-root. Skin
red, or reddish-orange ; brown or greenish where

Early Frame. jt comes to the surface of the ground. Foliage
small and finely cut or divided, not so large or luxuriant as
that of the Early Horn.

The Early Frame is the earliest of all varieties, and is es-
pecially adapted for cultivation under glass, both on account
of its earliness, and the shortness and small size of its roots.
It is also one of the best sorts for the table, being very deli-
cate, fine-grained, mild, and remarkably well flavored.

Where space is limited, it may be grown in rows six inches
apart, thinned to three inches apart in the rows; or sown
broadcast, and the young plants thinned to three inches apart

in each direction.

~
or

THE CARROT.

Earty Haur-Lone Scartet.
Half-long Red. Vil.

Root slender and tapering, measuring seven or eight inches
in length, and two inches in its greatest diameter. Crown
hollow. Skin red below the surface of the ground, green or
brown above. Flesh reddish-orange, fine-grained, mild, and
well flavored. Foliage similar to that of the Early Frame,
but not abundant.

The variety is remarkably productive; in good soil and
favorable seasons, often yielding an amount per acre approach-
ing that of the Long Orange. Season intermediate between
the early garden and late field sorts.

Earty Horn.
Early Scarlet Horn. Early Short Dutch. Dutch Horn.

Root six inches in length, two inches and a half
in diameter, nearly cylindrical, and tapering ab-
ruptly to a very slender tap-root. Skin orange-
red, but green or brown where it comes to the
surface of the ground. Flesh deep orange-yellow,
fine-grained, and of superior flavor and delicacy.
The crown of the root is hollow, and the foliage
short and small.

The variety is very early, and as a table-carrot oT
much esteemed, both on account of the small- yo merie
ness of its heart and the tenderness of its fibre. As the
roots are very short, it is well adapted for shallow soils; and

on poor, thin land will often yield a greater product per acre
than the Long Orange or the White Belgian, when sown
under like circumstances.

‘Sow in rows one foot apart, and thin to four inches in the

rows.
4

26 ESCULENT ROOTS.
*

FLANDER’s LARGE Pate Scarier. Vil.
Flander’s Pale Red.

Root produced within the earth, fourteen or fifteen inches
long, three or four inches in diameter at the broadest part,
fusiform, not very symmetrical, but often quite crooked and
angular. The crown is flat, very large, and nearly covered
by the insertion of the leaves. Flesh reddish-yellow, and
rather coarse-grained. Foliage large and vigorous.

The roots are formed early and with great certainty. It is
also very productive, of large size, keeps remarkably well ;
and, though of coarse texture, one of the best sorts for culti-
vation for farm-purposes.

It originated in Flanders, and is comparatively an old
variety, but is little disseminated, and not grown to any ex-
tent, in this country.

Lone ORANGE.

Root long, thickest at or near the crown, and tapering
regularly to a point. Size very variable, being much affected
by soil, season, and cultivation: well-grown specimens mea-
sure fifteen inches in length, and three inches in diameter at
the crown. Skin smooth, of a reddish-orange color. Flesh
comparatively close-grained, succulent, and tender, of a hght-
reddish vermilion or orange color, the heart lighter, and
large in proportion to the size of the root. Foliage not
abundant, but healthy and vigorous, and collected into a com-
paratively small neck. ‘The roots are usually produced
entirely within the earth.

If pulled while very young and small, they are mild, fine-
grained, and good for table use; but, when full grown, the
texture is coarser, and the flavor stronger and less agreea-
ble.

The Long Orange is more cultivated in this country for
agricultural purposes than all other varieties. With respect

THE CARROT. Q7

to its value for stock, its great productiveness, and its keep-
ing properties, it is considered the best of all the sorts for
field culture. A well-enriched soil will yield from six hun-
dred to eight hundred bushels per acre. ‘The seed is usually
sown in drills, about fourteen inches apart, but sometimes on
ridges, eighteen or twenty inches apart, formed by turning
two furrows together ; the ridges yielding the largest roots,
and the drills the greatest quantity.

Two pounds of seed are usually allowed to:an acre ; but, if
sown by a well-regulated machine, about one-half this quan-
tity will be sufficient.

Lone Rep BeEtecian.

Yellow Belgian. Yellow Green-top Belgian.

Root very long, fusiform, contracted a little = &
towards the crown, but nearly of uniform thickness sa
from the top down half the length. Size large; 2
when grown in deep soil, often measuring twenty
inches in length, and nearly three inches in diame-
ter. ‘The crown rises four or five inches above the
surface of the ground, and is of a green color; be-
low the surface, the skin is reddish-yellow. Flesh
orange-red.

This variety, like the White, originated in Bel-
gium. In Europe it is much esteemed by agricul-
turists, and is preferred to the White Belgian, as it
is not only nearly as productive, but has none of its
defects.

Lone YELLOW.

Long Lemon.

Root fusiform, three inches in diameter at the
crown, and from twelve to fourteen inches in depth.
Skin pale yellow, or lemon-color, under ground ; but '

greenish on the top, or crown, which rises a little

Long Red Bel-
gian Carrot.

98 ESCULENT ROOTS.

above the surface of the soil. Flesh yellow, the heart paler,
and, like that of the Long Orange, of large size. While
young, the roots are delicate, mild, and well flavored; but,
when full grown, valuable only for stock.

The Long Lemon is easily harvested, and is very produc-
tive, yielding nearly the same quantity to the acre as the Long
Orange ; which variety it much resembles in its general
character, and with which it is frequently, to a greater or less
extent, intermixed.

Lone Surrey.
Long Red. James’s Scarlet.

This variety much resembles the Long Orange: the roots,
however, are more slender, the heart is smaller, and the color
deeper.

“It is popular in some parts of England, and is exten-
sively grown over the Continent.”

Lone WHIrTeE.
Common White.

Root produced entirely below ground, regularly
fusiform, fifteen inches long, by about three inches
in its largest diameter. Skin white, stained with
russet-brown. Flesh white, and generally con-
sidered sweeter than that of the colored varieties.

The Common White has been but little culti-
vated since the introduction of the White Belgian ;
a variety much more productive, though perhaps
not superior either in flavor, or fineness of texture.

New INTERMEDIATE.

An English variety, comparatively of recent in- -

New Interme-

diate. troduction. Root broadest at the crown, and

THE CARROT. 29

thence tapering very regularly to a point. Size full medium ;
well-grown specimens measuring nearly three inches in diame-
ter at the broadest part, and about one foot in length. Skin
bright orange-red. Flesh orange-yellow, fine-grained, sweet,
well flavored, and, while young, excellent for table use.

Very hardy, and also very productive; yielding, according
to the best English authority, a greater weight per acre than
any other yellow-fleshed variety.

PurPLE or Brioop Rep.
Violette. Vil.

Root fusiform, and very slender, fourteen inches in length,
by two inches and a half in diameter at the top or broadest
part. Skin deep purple, varying to some extent in depth of
shade, but generally very dark. Flesh purple at the outer
part of the root, and yellow at the centre or heart; fine
grained, sugary, and comparatively well flavored.

Not much cultivated for the table, on account of the brown
color it imparts to soups or other dishes of which it may be
an ingredient. It is also inclined to run to seed the year it
is sown. It has, however, the reputation of flourishing better
in wet, heavy soil, than any other variety.

SHort WHITE.
Blanche des Vosges. Vil.

Root obtusely conical, seven or eight inches long, by about
four inches in diameter at the crown, which is large, flat,
greenish, and level with the surface of the ground. Skin
white, tinted with amber, smooth and fine. Flesh yellowish-
white, remarkably solid, and fine in texture ; sweet and well
flavored. Foliage rather finely divided, and as vigorous as
the Long Orange.

The Short White yields well, retains its qualites during
winter, and is well adapted for cultivation in soils that are
hard and shallow.

30 ESCULENT ROOTS.

STUDLEY.

Long Red Brunswick.

Root fusiform, very long, and regular; the crown level
with the surface of the soil. In good cultivation, the roots
attain a length of sixteen inches, and a diameter of nearly
two inches. Color bright reddish-orange, like the Altrin-
cham.

An excellent table-carrot, but flourishes well only in deep,
mellow soil.

Wuitrt BEtciIANn.
Green-top White.

Root very long, fusiform, eighteen to twenty inches in
length, and four or five inches in diameter. In the genuine
variety, the crown rises five or six inches from the surface of
the ground; and, with the exception of a slight contraction
towards the top, the full diameter is retained for nearly one-
half of the entire length. Skin green above, white below
ground. Flesh white, tending to citron-yellow at the centre
or heart of the root; somewhat coarse in texture. Foliage
rather large and vigorous.

The White Belgian Carrot is remarkable for its productive-
ness, surpassing’ in this respect all other varieties, and exceed-
ing that of the Long Orange by nearly one-fourth. It can
be harvested with great facility, and gives a good return even
on poor soils.

The variety is not considered of any value as a table escu-
lent, and is grown almost exclusively for feeding stock; for
which purpose, it is, however, esteemed less valuable than
the yellow-fleshed sorts, because less nutritious, and more
liable to decay during winter.

Since its introduction, it has somewhat deteriorated ; and,
as now grown, differs to some extent from the description
given above. ‘The roots are smaller, seldom rise more than

TURNIP-ROOTED CHERVIL. 31

two or three inches above the soil, and taper directly from
the crown to the point. A judicious selection of roots for
seed, continued for a few seasons, would undoubtedly restore
the variety to its primitive form and dimensions.

The same amount of seed will be required as of the Long
Orange: and the general method of culture should be the
same; with the exception, that, in thinning out the plants,
the White Belgian should have more space.

Waitt Breieian Horn.
Transparent White. Vil.

Root seven or eight inches in length, and two inches in its
greatest diameter, tapering regularly from the crown to the
point. Skin fine, clear white. Flesh very white, and almost
transparent, mild, tender, and delicate. 2

A French variety, remarkable for the peculiar, pure white
color of its skin and flesh.

TURNIP-ROOTED CHERVIL.
Parsnip CHERVIL.
Cherophyllum bulbosum.

A hardy, biennial plant, from the south of
Europe. ‘The root is fusiform, four or five inches
long, and nearly an inch and a half in diameter ;
skin, grayish-black; flesh, white. The leaves
are compound, the leaflets very deeply cut, and
the divisions of the upper leaves very narrow and
slender. ‘The flowers are white, and terminate the
top of the plant in umbels, or large, circular, flat,

Turnip-rooted

spreading bunches. ‘The seeds are long, pointed, Chervil,
furrowed, concave on one side, of a brownish color, and

retain their power of germination but one year. An ounce
contains sixty-five hundred seeds,

32 ESCULENT ROOTS.

Soil and Cultivation. —'The seeds may be sown in drills,
in October or April, in the manner of sowing the seeds of the
common carrot: preference to be given to rich, mellow soil.
The roots will attain their full size by the following August
or September, when they should be harvested. With a little
care to prevent sprouting, they may be preserved until
April.

Seed. — The roots intended for seed should be set in the
open ground in autumn or in spring. The seeds will ripen
in August, and should be sown within a month or two of the
time of ripening; or, if kept till sprig, should be packed in
earth or sand: for, when these precautions are neglected, they —
will often remain dormant in the ground throughout the
year.

Use. — The 'Tuberous-rooted Chervil promises to be a va-
luable esculent root. M. Vilmorin considered it worthy to be
classed with the potato, though not equally productive. On
his authority, upwards of six tons have been produced on an
acre ; an amount which he states may be greatly increased by
a judicious selection of the best roots for seed.

The roots, which are eaten boiled, are of a gray color, and
nearly of the size and form of an Early Horn Carrot. ‘The
flesh is white, farinaceous, and of a flavor intermediate between
that of a chestnut and a potato.

CHINESE POTATO, OR JAPANESE YAM.
Dioscorea batatas.

Stem twelve feet or more in length, of a creeping or climb-
ing habit ; leaves heart-shaped, though sometimes halberd-
formed ; flowers small, in clusters, white. “The root is of a
pale russet color, oblong, regularly rounded, club-shaped, ex-
ceedingly tender, easily broken, and differs from nearly all
vertical roots in being largest at the lower end.”

CHINESE POTATO, OR JAPANESE YAM. 39

Propagation and Cultivation. —'The
Chinese Potato requires a very deep,
light, rather sandy, and tolerably rich
soil; and this should be thoroughly
stirred to the depth of at least two feet.
No fresh manure should be used, but
fine, well-decomposed compost applied,
and deeply as well as very thoroughly
incorporated with the soil; avoiding
however, if possible, its direct contact
with the growing roots. It is pro-
pagated either by small roots; by the
top or neck of the large roots, cut off
to the length of five or six inches ; or
by the small bulbs, or tubers, which the
plants produce in considerable numbers
on the stem, in the axils of the leaves.
These should be planted the last of
April, or as soon as the ground is in
good working condition. Lay out the
land in raised ridges two feet and a
half or three feet asunder; and on the
summit set the bulbs, or tubers, with
the’ point or shoot upwards, eight or
ten inches apart; and cover about an
inch deep. Cultivate in the usual man-
ner during the summer; and late in
autumn, after the tops are dead, and
just before the closing-up of the ground,
take up the roots, dry them a short
time in the sun, and store them in the
cellar for use. The roots are perfectly
hardy, and will sustain no injury from
the coldest winter, if left unprotected
in the open ground. During the se-

9)

Chinese Potato, or Japanese Yam.

34 ESCULENT ROOTS.

cond season, the growth of the old root is not continued, but
gradually decays as the new roots are formed. <A well-grown
root will measure about two feet in length, and two inches
and a half at its broadest diameter.

Use. — The flesh is remarkably white, and very mucilagi-
nous in its crude state. The roots are eaten either boiled or
roasted, and require rather more than half the time for cook-
ing that is usually given to the boiling or roasting of the
common potato. When cooked, they possess a rice-like taste
and consistency, are quite farinaceous, and unquestionably nu-
tritive and valuable for food.

CHUFA, OR EARTH ALMOND.

EpisLtE Cyperus. Nut Rusu.
Cyperus esculentus.

A perennial plant, from the south of Europe. The roots
are long and fibrous, and produce at their extremities nume-
rous small, rounded or oblong, jointed, pale-brown tubers, of
the size of a filbert. The flesh of these roots, or tubers, is
of a yellowish color, tender, and of a pleasant, sweet, and
nut-like flavor. The leaves are rush-like, about eighteen
inches high, a little rough, and sharply pointed. The flower-
stalks are nearly of the same height as the leaves, three-
cornered, hard, and leafless, with the exception of five or six
leaflike bracts at the top, from the midst of which are produced
the spikelets of flowers, which are of a pale-yellow color.

Propagation and Culture. — It is propagated by planting
the tubers in April or May, two inches deep, in drills two feet
apart, and six inches apart in the drills. ‘They will be ready
for harvesting in October. In warm climates, the plant, when
once introduced into the garden, spreads with great rapidity,
and is exterminated with much difficulty. In the Northern
and Middle States, the tubers remaining in the open ground
are almost invariably destroyed by the winter.

GERMAN RAMPION. 35

Use. —It is cultivated for its small, almond-like tubers,
which, when dried, have somewhat the taste of the almond,
and keep a long period. They are eaten either raw or
roasted.

«The plant grows spontaneously in the light, humid soils
of Spain; and is cultivated in Germany and the south of
France. The tubers are chiefly employed for making an or-
geat, —a species of drink much used in Spain, Cuba, and
other hot climates where it is known. When mashed to a
flour, — which is white, sweet, and very agreeable to the
taste, — it imparts to water the color and richness of milk.” —

Hort.

GERMAN RAMPION.
TREE PrimrosE. EVENING PRIMROSE.
(Enothera biennis.

The German Rampion, or Evening Primrose, common in
this country to gravelly pastures and roadsides, is a hardy
biennial plant, and, when in full perfection, measures three
or four feet in height, with long, flat, pointed leaves, and
large, yellow, fragrant flowers. ‘The seed-pods are oblong,
four-sided ; the seeds are small, angular, of a brown color,
and retain their germinative properties three years.

Sowing and Cultivation. — The seeds should be sown annu-
ally, in April, in a rich and shady situation; for if grown in
a dry, sunny exposure, and sown very early in the season, the
plants are inclined to run to flower during the summer: which
renders the roots worthless; for they then become hard and
fibrous. Sow in drills an inch deep, and fourteen inches
apart ; thin to six or eight inches in the rows; cultivate in
the usual form; and, in September, the roots will be ready
for use. For winter use, take up the roots before freezing
weather, and pack in sand. For spring use, they may be
taken directly from the ground.

36 ESCULENT ROOTS.

To raise Seed. — 'Two or three plants, left in the ground
through the winter, will yield an abundant supply of seeds
the following summer.

Use. — The root is the only part used. ‘This, when full
grown, is generally from ten to twelve inches long, fusiform,
occasionally with a few strong fibres, whitish on the outside,
and white within. ‘The thick, outer covering separates readi-
ly, and should be removed when the root is eaten in its crude
state. It possesses a nutty flavor; but is inferior to the true
Rampion, having a slight pungency. If required as a raw
salad, it should be eaten while young. When the roots have
attained their full size, they are usually dressed im the manner
of Skirret and Scorzonera.

JERUSALEM ARTICHOKE.
Helianthus tuberosus.

The Jerusalem Artichoke is a hardy perennial. In its man-
ner of growth and flowering, it much resembles the common
sunflower ; of which, as its scientific term suggests, it is really
a species. Stem six to eight feet high, very rough, and much
branched; leaves alternate, large, rough, heart-shaped at the
base, pointed at the ends, and indented on the borders; flowers
large, yellow, — produced on the top of the plant, at the
extremities of the branches.

Soil, Propagation, and Culture. — “It thrives best im a
light, mellow soil, made rich by the application of old, decom-
posed manure ; but the roots will flourish well if planted in
any corner of the garden less suited for other descriptions of
vegetables. To obtain fine roots, however, the soil should be
trenched fifteen or eighteen inches in depth.

«It is propagated by planting the small tubers, or offsets:
the large tubers may also be cut or divided into several pieces,
each haying one eye, as practised with the potato. In April,

JERUSALEM ARTICHOKE. on

or early in May, lay out the rows three feet apart, drop the
tubers one foot apart in the rows, and cover three inches deep.
As the plants come up, hoe the ground between the rows
from time to time; and draw a little earth around their stems,
to support them, and to afford the roots a thicker covering.”

Taking the Crop. —'The new tubers will be suitable for
use in the autumn. In digging, great care should be taken to
remove the small as well as the full-grown; for those not
taken from the ground will remain fresh and sound during
the winter, and send up in the spring new plants, which, in
turn, will increase so rapidly, as to encumber the ground, and
become troublesome. In localities where the crop has once
been cultivated, though no plants be allowed to grow for the
production of fresh tubers, yet the young shoots will continue
to make their appearance from time to time for many years.

Use. — “'The roots, or tubers, are the parts of the plant
eaten. ‘These are boiled in water till they become tender ;
when, after being peeled, and stewed with butter and a little
wine, they will be as pleasant as the real Artichoke, which
they nearly resemble both in taste and flavor.”

M‘Intosh says that the tubers may be used in every way as
' the potato; and are suited to persons in delicate health, when
debarred from the use of most other vegetables.

Varieties. — For a long period, there was but a single vari-
ety cultivated, or even known. Recent experiments in the
use of seeds as a means of propagation have developed new
kinds, varying greatly in their size, form, and color, possess-
ing little of the watery and insipid character of the heretofore
grown Jerusalem Artichoke, and nearly or quite equalling the
potato in flavor and excellence.

Common WHITE.

Tubers large, and often irregular in form; skin and flesh
white ; quality watery, and somewhat insipid. It is unfit for
boiling, but is sometimes served baked or roasted. It makes
a very crisp and well-flavored pickle.

38 ESCULENT ROOTS.

PuRPLE-SKINNED.

A French variety, produced from seed. ‘'Tubers purplish
rose-color ; flesh dryer when cooked, and finer flavored, than
that of the foregoing.

REpD-SKINNED.

Like the Purple-skinned, produced from seed. Skin red.
Between this and the last named there are various interme-
diate sorts, differing in shades of color, as well as,in size, form,
and quality.

YELLOW-SKINNED. Law.

The tubers of this variety are of a yellowish color, and are
generally smaller, and even more irregularly shaped, than
those of the Common White. They are, however, superior
in quality, and of a more agreeable taste when cooked.

ICOM, SORA Bile
TURN Lip » © Ay Bane AnG one

Brassica caulo-rapa.

The Kohl Rabi is a vegetable inter-
mediate between the cabbage and the
turnip. ‘The stem, just above the sur-
face of the ground, swells into a round,
fleshy bulb, in form not unlike a turnip.
On the top and about the surface of
this bulb are put forth its leaves, which
are similar to those of the Swede tur-
nips; being either lobed or entire on
the borders, according to the variety.
The seeds are produced the second
year; after the ripening of which, the

cae Kohl Rabi. : bulb perishes.

KOHL RABI. 39

Sowing and Cultivation. — Mr. Thompson’s directions are
as follows: ‘ Kohl Rabi may be sown thinly, broadcast, or in
drills four inches apart, in April, May, or June. When the
young plants are an inch or two in height, they may be trans-
planted into any good, well-enriched piece of ground, plant-
ing them eight inches apart, in rows fifteen inches asunder,
and not deeper in the ground than they were in the seed-bed.
Water should be given till they take fresh root, and subse-
quently in dry weather as required; for though the plants
suffer little from droughts, yet the tenderness of the produce
is greatly impaired by an insufficient supply of moisture.
With the exception of stirring the ground and weeding, no
further culture is required. The crop will be fit for use when
the bulbs are of the size of an early Dutch turnip: when
allowed to grow much larger, they are only fit for cattle. Of
field varieties, the bulbs sometimes attain an immense size;
weighing, in some cases, fourteen pounds.”

Seed. —'Take up a few plants entire in autumn; preserve
them during winter in the manner of cabbages or turnips ; and
transplant to the open ground in April, two feet apart in each
direction. The seeds are not distinguishable from those of
the Swede or Ruta-baga Turnip, and retain their vitality
from five to seven years.

Use.— The part chiefly used is the turnip-looking bulb,
formed by the swelling of the stem. This is dressed and
eaten with sauce or with meat, as turnips usually are. While
young, the flesh is tender and delicate, possessing the com-
bined flavor of the cabbage and turnip.

They are said to keep better than any other bulb, and to
be sweeter and more nutritious than the cabbage or white
turnip. “In the north of France, they are extensively grown
for feeding cattle, —a purpose for which they seem admirably
adapted, as, from haying a taste similar to the leaves of others
of the species, they are found not to impart any of that pecu-
har, disagreeable taste to the milk, which it acquires when
cows are fed on turnips.”

40 ESCULENT ROOTS.

Varieties. — These are as follow :—

ArticHokE-LEavep. Thomp. Vil.
Cut-leaved.

Of German origin, deriving its name from the resemblance
of the leaves to those of the Artichoke. Bulb small, and not
smooth or symmetrical. The leaves are beautifully cut, and
are very ornamental; but the bulb is comparatively of little
value. Not much cultivated.

Earty Dwarr Waite. Vil.

Bulb white, smaller than that of the Common White, and
supported close to the ground. ‘The leaves are also smaller,
and less numerous.

It is earlier, and finer in texture, than the last named ;
and, while young, excellent for the table.

Transplant in rows fifteen inches apart, and ten inches
asunder in the rows.

Earty Puree Vienna. Thomp. Vil.

This corresponds with the Early White Vienna, except in
color, which, in this variety, is a beautiful purple, with a fine
glaucous bloom. ‘The leaf-stems are very slender, and the
leaves smooth, and few in number.

These two Vienna sorts are by far the best for table use.
When taken young, and properly dressed, they form an
excellent substitute for turnips, especially in dry scasons,
when a crop of the latter may fail or become of inferior

quality.

Earty Wuire Vienna. Thomp.

Dwarf, small, early; bulb handsome, firm, glossy, white,
or very pale-green. ‘The leaves are few, small, with slender
stems, the bases of which are dilated, and thin where they
spring from different parts on the surface of the bulb. The

TUBEROUS-ROOTED OXALIS. 41

flesh is white, tender, and succulent, whilst the bulb is young,
or till it attais the size of an early white Dutch turnip; and
at or under this size it should be used.

Set the plants in rows fifteen inches apart, and ten inches
from plant to plant in the lines.

GREEN.

Similar to, if not identical with, the Common White. The
bulbs are pale-green, attain a very large size, and the variety
is hardy and productive. Not suited to garden culture, but
chiefly grown for farm-purposes.

PureLe. Thomp. Vil.

This variety differs little from the White, except in color ;
the bulb being purple, and the leaf-stems and nerves also
tinged with purple.

Like the White, it attains a large size, and is only adapted
for field culture; the flesh being too coarse and strong-
flavored for table use.

Waite. Thomp. Vil.

Bulb large, — when full grown, measuring seven or eight
inches in diameter, and weighing from eight to ten pounds ;
leaves rather large and numerous; skin very pale, or
whitish-green ; stem about six inches high. Hardy, very
late, and chiefly employed for farm-purposes.

The variety should be cultivated in rows eighteen inches
apart, and the plants should stand one foot apart in the
rows. :

OXALIS, TUBEROUS-ROOTED. — Law.
Tuberous-rooted Wood-sorrel. Oca. Oxalis crenata.

Of the Tuberous-rooted Oxalis, there are two varieties, as

follow : —
6

42 ESCULENT ‘ROOTS.

WuitE-Rooren.
Oca blanca.

Stem two feet in length, branching, prostrate or trailing,
the ends of the shoots erect; leaves trifoliate, yellowish-
green, the leaflets inversely heart-shaped ; flowers rather
large, yellow, — the petals crenate or notched on the borders,
and striped at their base with purple. ‘The seeds are ma-
tured only in long and very favorable seasons. In its native
state, the plant is perennial; but is cultivated and treated, like
the common potato, as an annual.

Cultivation. —The tubers should be started in a hot-bed in
March, and transplanted to the open ground in May, or as
soon as the occurrence of settled warm weather. ‘They thrive
best in dry, light, and medium fertile soils, in warm situa-
tions; and should be planted in hills two feet and a half apart,
or in drills two feet and a half apart, setting the plants or
tubers an inch and a half deep, and fifteen or eighteen inches
apart in the drills; treating, in all respects, as potatoes.

The tubers form late in the season; are white, roundish, or
oblong, pointed at the union with the plant, and vary im size
according to soil, locality, and season ; seldom, however, ex-
ceeding an inch in diameter, or weighing above four ounces.
The yield is comparatively small.

Use.—'The tubers are used as potatoes. When cooked,
the flesh is yellow, very dry and mealy, of the flavor of the
potato, with a very slight acidity. ‘The tender, succulent stalks
and foliage are used as salad.

Oxauis, Rep 'TusERous-RootTep.
Oca colorada.

Plant similar in habit to the White Tuberous-rooted ; but
the branches, as well as the under surface of the leaves, are
more or less stained with red. Tubers larger than those of
the last named, roundish, tapering towards the connection

TUBEROUS-ROOTED OXALIS. 43

with the plant, and furnished with numerous eyes in the
manner of the common potato; skin smooth, purplish-red ;
flesh often three-colored,—the outer portion of the tuber
carmine-red, the central part marbled, and the intermediate
portion yellow, — the colors, when the root is divided trans-
versely, appearing in concentric zones, or rings. ‘The flesh
contains but little farimaceous matter, and possesses a certain
degree of acidity, which, to many palates, is not agree-
able.

Propagated, and in all respects cultivated, like the White.
Either of the varieties may also be grown from cuttings, which
root readily.

According to a statement from the London Horticultural
Society’s Journal, the acidity may be converted into a sugary

flavor by exposing the tubers to the action of the sun for eight

or ten days,—a phenomenon which is analogous to what
takes place in the ripening of most fruits. When treated in
this form, the tubers lose all trace of acidity, and become as
floury as the best descriptions of potatoes. If the action of
the sun is continued for a long period, the tubers become
of the consistence and sweet taste of figs. Mr. Thompson
states that the disagreeable acid taste may also be removed by
changing the water when they are three-quarters boiled.

The plants are tender, and are generally destroyed early in
autumn by frost. The tubers must be taken up before freez-
ing weather, packed in sand, and placed im a dry, warm cellar
for the winter.

Depre’s Oxauis. Thomp. Vil.
Oxalis Deppei.

A perennial plant from Mexico, very distinct from the
tuberous-rooted species before described. Stalk about one
foot in height, smooth and branching; leaves four together,
the leaflets wedge-shaped, pale yellowish-green, the upper
surface marked by two brownish lines or stains in the form of

44 ESCULENT ROOTS.

two sides of a triangle; flowers terminal, of a carmine-rose
or pink-red color, stained with green at the base of the petals.
“The roots are fleshy, tapering, white, and semi-transparent,
and furnished on the top of the crown with a mass of scaly
bulbs, sometimes amounting to fifty im number, by means of
which the plant can be easily propagated. When well grown,
the roots are about four inches in length, and from one inch
to one inch and a half in thickness.” — Thomp.

Soil and Culture. — ‘This Oxalis requires a light, rich
soil, mixed with decayed vegetable matter; and it prefers a
southern aspect, provided the soil is not too dry. —

“It may be raised from seed; but is generally propagated
by planting the bulbs, which should be set the last of April
or beginning of May, or when all danger of frost is over, six
inches apart, in rows one foot asunder. The bulbs should be.
only just covered with soil; for thus they occupy a position,
with regard to the surface, similar to that im which they are
produced: and this seems indispensable, if fine roots are to
be obtained.

«<'The stems have been observed to spring up from a con-
siderable depth; but, in this case, tap-roots were not formed.
During summer, the soil must be kept moist in,dry weather ;
otherwise, when rain falls abundantly, the sudden accession of
water to the roots occasions their splitting. The plants should
be allowed to grow as long as there is no danger from frost ;
but, previous to this occurring, they should either be taken
up or protected. If protected from frost by frames or other-
wise, the roots will continue to increase in size till near
November. When taken up, the roots should be divested of
the numerous bulbs formed on their crowns, and then stored
up for use in a cool, dry place, but secure from frost. A
similar situation will be proper for the small bulbs; or they
may be kept in dry sand till the season of planting.” —
Thomp.

The plant has been cultivated with the most complete suc-

~

THE PARSNIP. 45

cess, with no especial preparation of the soil ; merely planting
the bulbs in shallow drills, the ground being dug and ma-
nured as for other kitchen-garden crops.

Use. — In a communication to the ‘* Gardener’s Chronicle,”
Prof. Morren gives the uses of the plant as follow : —

«The uses of the Oxalis are many. The young leaves are
dressed like sorrel in soup, or as a vegetable. ‘They have a
fresh and agreeable acid, especially in spring. ‘The flowers
are excellent in salad, alone, or mixed with corn salad, endive
of both kinds, red cabbage, beet-root, and even with the pe-
tals of the dahlia, which are delicious when thus employed.
When served at table, the flowers, with their pink corolla,
green calyx, yellow stripes, and small stamens, produce a fine
effect. ‘The roots are gently boiled with salt and water, after
having been washed and slightly peeled. They are then
eaten like asparagus in the Flemish fashion, with melted but-
ter and the yolk of eggs. They are also served up like
scorzonera and endive, with white sauce; and form, in what-
ever way they are dressed, a tender, succulent dish, easy to
digest, agreeing with the most delicate stomach. The analogy
of the root with salep indicates that its effect should be excel-
lent on all constitutions.”

“The bright rose-colored flowers being very ornamental,
the plant is sometimes employed as an edging for walks.”” —
Thomp.

To EP A, BES NUE P.
Pastinaca sativa.

The Parsnip is a hardy biennial, indigenous to Great Brit-
ain and some parts of the south of Europe, and, to a conside-
rable extent, naturalized in this country. In its native state,
the root is small and fibrous, and possesses little of the fine-
ness of texture, and delicacy of flavor, which characterize the
Parsnip in its cultivated state.

46 ESCULENT ROOTS.

The roots are fusiform, often much clongated, sometimes
turbinate, and attain their full size during the first year. The
flowers and seeds are produced the second year; the plant then
measuring five or six feet in height, with a grooved or fur-
rowed, hollow, branching stem. The flowers are yellow, in
large spreading umbels five or six inches in diameter. The
seeds ripen in July and August; are nearly circular; about
one-fourth of an inch in diameter ; flat, thin, very light, mem-
branous on the borders, and of a pale yellowish-brown or
yellowish-green color. They vary but little in size, form,
or color, in the different varieties ; and retain their vitality but
two years. About six thousand seeds are contained in one
ounce.

Propagation, Soil, and Cultwation. — It is always propagat-
ed from seed sown annually.

Soil. —'Vhe soil should be mellow, deep, and of a rich
vegetable texture. ‘If in moderate condition by the manur-
ing of the previous crop, it will be better than applying
manure at sowing. Should it be necessary to do so, let the
manure be in the most thorough state of decomposition ; or,
if otherwise, incorporate it with the soil, as far from the sur-
face as possible. ‘The Parsnip will grow in a stronger soil
than the Carrot ; and succeeds comparatively well when grown
in sand, or even in peat, if well manured.”

Preparation of the Ground, and Sowing.— <The seed
should be sown as early in spring as the ground is in good
working condition. As most of the varieties have long fusi-
form -roots, ordinary ploughing will not stir the soil to a
sufficient depth for their greatest perfection ; and, as the
amount of the crop mainly depends on the length of the roots,
it is of the first importance to provide for this fact by making
the ground fine and friable above and below, to the depth of
at least fifteen inches: eighteen or twenty would be better.
When the soil has thus been thoroughly pulverized, level off
the surface, and rake it fine and smooth, and sow the seed in

THE PARSNIP. 47

drills fourteen inches apart and an inch and a half deep ;
allowing half an ounce of seed for one hundred feet of
drill, and from five to six pounds to the acre. When the
young plants are two or three inches high, thin them out to
about six inches in the rows; and, as they transplant readily,
any vacant space can be filled by resetting the surplus plants.
Keep the earth between the rows loose, and free from weeds,
and also the spaces in the rows, until the leaves cover the
ground; after which, little further care will be required.
The roots will attain a good size by the middle of September,
from which time a few may be drawn for present use; but
the Parsnip is far best at full maturity, which is indicated
by the decay of the leaf in October.”

Harvesting. —'The Parsnip sustains no injury when left in
the open ground during winter ; and it is a common practice
to take up in the fall a certain quantity of roots to meet a
limited demand in the winter months, allowing the rest to
remain in the ground until spring. The roots thus treated
are considered to have a finer flavor; that is to say, are better
when recently taken from the ground.

In taking up the crop in autumn, which should be done
just previous to the closing-up of the ground, be careful to
remove the soil to a sufficient depth, so as not to injure the
roots. The thrust of the spade that easily lifts a Carrot with-
out essential injury, will, if applied to the Parsnip, break the
roots of nine in ten at scarcely half their length from the sur-
face of the ground. As the roots keep much fresher, and
retain their flavor much better, when taken up entire, the best
method is to throw out a trench beside the rows, to the depth
of the roots, when they can be easily, as well as perfectly,
removed. ‘They should be dug in pleasant weather, and laid
on the ground exposed to the sun for a few hours to dry;
‘and when all the earth is rubbed off them, and their leaves
cut off to within an inch of their crowns, they may be stowed
away in sand, dry earth, or in any dry, light material most

48 ESCULENT ROOTS.

convenient.” When thus packed, they will keep well in
almost any location, either in the cellar or storehouse.

If the roots which have remained in the ground during
winter be taken up in spring, and the tops removed as before
directed, they may be packed in sand or earth, and will
remain fresh and in good condition for use until May or
June.

To raise Seed.—In April, thin out the roots, that have
been in the ground during the winter, to about eighteen
inches apart; or, at the same season, select a few good-sized
and symmetrical roots from those harvested in the fall, and
set them eighteen inches apart, with the crowns just below
the surface of the ground. They will send up a stalk to the
height and in the manner before described, and the seeds will
ripen in August. The central umbel of seeds is always the
largest, and is considered much the best.

Use.— ‘The Parsnip is considered as a wholesome and
nutritious article of food, and is served at table in various
styles in connection with salted meats and fish. The roots,
aside from this manner of using, form what may be called an
excellent side-dish ; when, after being boiled, not too soft,
they are dipped in thin batter of flour and butter or the
white of eggs, and afterwards fried brown.”

They contain a considerable portion of sugar, and are con-
sidered more nutritive than carrots or turnips. The roots
form a common ingredient in soups; and are sometimes used
for making bread, and also a kind of wine said to resemble
Malmsey of Madeira.

Aside from the value of the Parsnip as a table vegetable,
it is one of the most economical roots for cultivation for farm
purposes, as it not only produces an abundant and almost cer-
tain crop, but furnishes very nourishing food particularly
adapted to and relished by dairy-stock.

Varieties. —'The varieties, which are not numerous, are as
follow : —

THE PARSNIP. 49

Common, or Dutcu. Trans.
Swelling Parsnip. Long Smooth Dutch.

The leaves of this kind are strong and numerous ; generally
about two feet long or high. The roots are from twenty to
thirty inches in length, and from three to four inches in dia-
meter at the shoulder, regularly tapering to the end, occasion-
ally producing a few strong fangs. The crown is short and
narrow, elevated, and contracting gradually from the shoul-
der, which is generally below the surface of the ground.

Seeds from America, Holland, and Germany, sown in the
garden of the London Horticultural Society, all proved alike ;
though some were superior to others in the size of their roots,
owing, it was thought, both to a careful selection of seed-
roots and to the age of the seeds. It was found that new
seeds uniformly produced the largest roots.

Earty Suort-Horn. MM Int.

A recently introduced variety, similar to the Turnip-rooted,
but shorter. Very delicate and fine-flayored.
.

GuERNSEY. Trans.
Panais Long, of the French.

The leaves of this kind grow much stronger and somewhat
taller than those of the Common Parsnip. The leaflets are
also broader. ‘The only distinguishable difference in the roots
is, that those of the Guernsey Parsnip are the larger and
more perfect, being sometimes three feet long. Roots pro-
duced from seed obtained from Guernsey were evidently much
superior to those which were grown from seed raised in other
localities: from which it would appear that the Guernsey
Parsnip is only an improved variety of the Common, arising
from soil and cultivation in that island. Dr. M‘Culloch states
that, in Guernsey, its roots grow to the length of four feet.

In its flavor, it differs little from the Common Dutch Parsnip.
i!

50 ESCULENT ROOTS.

Hottow-Crownep. ‘Trans.
Long Jersey. Hollow-crowned Guernsey. Hollow-headed.

In this variety, the leaves are shorter and not so numerous
as those of the Common Parsnip. ‘The roots are oblong,
about eighteen inches in length, and four inches in diameter
at the shoulder, more swollen at the top, and not tapering
gradually, but ending somewhat abruptly with a small tap-
root. The crown is short, and quite sunk into the shoulder, so
as to form a hollow ring around the insertion of the stalks of
the leaves; and grows mostly below the surface of the ground.

It is a good sort for general cultivation, especially as it does
not require so deep a soil as either the Common, or Guernsey.
There is little difference in the flavor or general qualities of
the three varieties.

Siam, or YELLow. Thomp.
Panais de Siam.

This is said to be more tender and richer in flavor than any
of the other varieties. It is mentioned by Dr. Neill in the
“« Encyclopedia Britannica,” and is described by M. Noisette
as being yellowish in color, and in form intermediate between
the Guernsey and Turnip-rooted Parsnips. He also states
that it is the most esteemed. It does not, however, appear
to be known at the present day in this country.

Turnip-Roorep. Trans.
Panais Rond, of the French.

The leaves of this sort are few, and do not
exceed twelve to sixteen inches in length.
The roots are from four to six inches in di-
ameter, tunnel-shaped, tapering very abruptly,
with a strong tap-root; the whole being from
twelve to fifteen inches in length. The rind

is rougher than either of the other sorts; the

Turnip-rooted

shoulder very broad, growing above the surface

Parsnip.

THE POTATO. Sil

of the soil; convex, with a small, short crown. It is much
the earliest of the parsnips; and, if left in the ground, is lia-
ble to rot in the crown. ‘The leaves also decay much sooner
than those of most other sorts.

It is particularly adapted to hard and shallow soils; and,
from its coming into use much earlier than any other kind,
very desirable. In flavor, it is mild and pleasant, though less
sugary than the long-rooted kinds. The flesh, when dressed,
is more yellow than that of any other variety.

Pa Orr ATO:

Solanum tuberosum.

The Potato is a native of Central or Tropical America.
In its wild or natural state, as found growing on the moun-
tains of Mexico or South America, the tubers rarely exceed
an inch in diameter, and are comparatively unpalatable.
During the last half-century, its cultivation within the United
States has greatly increased ; and it is now considered the
most important of all esculent roots, and next to the cereals
in value as an article of human subsistence.

Soil. — The soils best suited to the Potato are of the dryer
and lighter descriptions; pasture lands, or new land, with
the turf freshly turned, producing the most abundant as
well as the most certain crops. On land of a stiff, clayey
texture, or in wet soils, they are not only extremely lable to
disease, but the quality is usually very inferior. ‘On soils
which have been long cropped and heavily manured, they
rarely succeed well; and hence garden ground, in most cases,
does not produce tubers of so good quality as those obtained
from the fields.”

Fertilizers. — “In good garden soil, the less manure that
is used, the better flavored will be the produce; and it will
also be much less affected by the disease. Therefore, whilst

52 ESCULENT ROOTS.

the malady prevails, or symptoms of it still remain, it is not
advisable to apply much manure.

“Amongst the fertilizers that are employed, may be enu-
merated, in addition to barnyard and stable manure, leaves,
leaf-mould, peat-charcoal, and other carbonaceous substances,
lime, gypsum, or plaster, and bone-dust.

“ Wood-ashes are useful in supplying potash and other in-
organic substances required by the plant; and they may be
advantageously applied where the soil contains a large amount
of decayed vegetable matter. ‘The same remark will also
apply to lime, which is useful in destroying slugs and other
vermin, which attack the tubers. Plaster, bone-dust, and
superphosphate of lime, are best for humid soils. They induce
earliness ; and where this is an object, as it must be so long
as the disease continues, they may be applied with conside-
rable advantage.” — T'homp.

Propagation. — “This is almost universally from tubers ;
the seed being seldom sown, except for the production of new
varieties. With many it is a doubtful question, whether the
tubers cut, or planted whole, yield the greater return. From
experiments made in the garden of the London Horticultural
Society at Chiswick, it was found, on the mean of two planta-
tions, — one made early in the season, and the other about one
month later, — that the produce from cut sets exceeded that
from whole tubers by nearly one ton per acre. In the latter
planting, the produce from whole tubers was somewhat
greater than that from single eyes: but, in the early planta-
tion, the cut sets gave nearly two tons per acre more produce
than the whole tubers ; the weight of potatoes planted being
deducted in every case.

«* Another important consideration is, whether small tubers
or large ones should be employed for making sets ; for if, by
using the former, an equally good crop could be obtained, a
considerable saving in the expense of sets would be effected.
Large tubers, however, are preferable, for the following rea-

THE POTATO. 5

sons: In all plants, large buds tend to produce large shoots ;
and small or weak buds, the reverse. Now, the eyes of pota-
toes are true buds, and in small tubers they are comparatively
weak: they consequently produce weak shoots, and the crop
from such is inferior to that obtained from plants originat-
ing from larger tubers, furnished with stronger eyes; and this
conclusion has been justified by the results of actual experi-
ments.

«The part of the Potato employed for planting is not a
matter of indifference. It was found, by an experiment made
in the garden of the Horticultural Society, that sets taken
from the points of the tubers, and planted early in the sea-
son, yielded at the rate of upwards of three tons per acre
more produce than was obtained from employing the opposite
end of the tubers. In a plantation made a month afterwards,
the difference was much less, but still in favor of the point,
or top end, of the Potato.” — Thomp.

With regard to the quantity of seed per acre, great diver-
sity of opinion exists among cultivators. Much, of course,
depends on the variety, as some sorts not only have more
numerous eyes, but more luxuriant and stronger plants, than
others. Of such varieties, a much less quantity will be
required than of those of an opposite character. From a
series of experiments carefully made for the purpose of as-
certaining the amount of seed most profitable for an acre, it
was found that from six to eight bushels, if planted in hills,
answered better than more: for, when too much seed was
used, there were many small tubers; and where the tubers
had been divided into very small parts, or single eyes, the
plants were more feeble, and the yield less in number and
weight, though usually of larger size.

Methods of Planting and Cultivation. — Potatoes are usually
planted either in hills or ridges; the former method being
the more common in this country. If planted in hills, they
should be made from three feet to three and a half apart ;

54 ESCULENT ROOTS.

the distance to be regulated by the habit of the variety under
cultivation. If in ridges or drills, they may be made from
two and a half to three feet apart; although some of the
earlier and smaller kinds may be successfully grown at eigh-
teen or twenty inches.

«Of sets formed by the division of an average-sized tuber
into four parts, three may be allowed a hill; or, if planted in
drills, the sets may be placed from seven to twelve inches
asunder, — the distance to be regulated by the habit or size of
the plant. On light, warm land, the sets should be covered
about four inches in depth; but in wet, cold soil, three inches
will be sufficient.

«‘ As soon as the plants are fairly above the surface, hoeing
and surface-stirring should be commenced. The earth should
gradually be drawn about the hills, or along the ridges, at
each successive hoeing, and every encouragement given to
the side-roots to extend themselves: for nearly at thei ex-
tremities the tubers are formed ; so that deeply stirring the
ground between the hills or ridges tends to their extension.
This latter treatment, however, must not be carried beyond a
certain stage in the growth of the plant, or after the tubers
have reached a considerable size, as the extremities of the
roots might be seriously injured. Some varieties of potatoes
produce their tubers at a much greater distance from the stem
than others. These are chiefly to be found among the later
sorts. Most of the early kinds produce theirs close to the
stem, or at the extremity of very short runners; seldom more
than nine inches from the stalk of the plant.”

Forcing. —'This should be commenced from three to four
weeks before the season for planting in the open ground.
The earliest varieties should be chosen for the purpose,
selecting whole tubers of medium size, and placing them
close together, in a single layer, among half-decayed leaves
or very light loam, on the surface of a moderate hot-

bed.

THE POTATO. 55

“When the shoots have attained the height of two or
three inches, and the weather has become sufficiently mild,
they should be carefully taken out, and divided into sets; in
the process of cutting up the tubers, avoiding as much as pos-
sible doing injury to the small fibrous roots, and also to the
growing shoots. ‘These sets should then be planted out in
hills or drills, in the usual manner and at the usual depth; if
possible, leaving the upper portion of the young shoot just
above the surface of the ground. Some care is requisite in
planting out the sets, particularly in covering ; for, if the soil
is applied too rudely, the sprouts, which separate very easily
from the tubers, are exceedingly liable to be broken off, and
the set destroyed for early use. If severe cold or frosty
weather occurs, the plants should be protected by straw, or
any convenient, light material, placed along the drills or on
the hills.”

Taking the Crop, and Method of Preservation. — “The
early varieties should be dug for use as they attain a suitable
size; which, in warm exposure, will be about the begin-
ning of July; and thence till the middle of August, in less
favorable places. ‘The practice of partially removing the
soil from about the roots, and gathering the largest tubers,
leaving the smaller ones, with the expectation that they will
attain a larger size, is a mode of proceeding which seldom
realizes the hopes of the cultivator ; for the Potato, if once
disturbed at the roots, seldom recovers the check.

«When no apprehension is felt on account of disease, a
week’s delay in commencing on the crop will be found of
great importance both to the bulk and quality; for just pre-
vious to the decay of the tops, if pleasant weather prevails
and the ground is sufficiently moist, the tubers increase in
size with great rapidity.

«Late varieties usually constitute the great portion of the
main crop, and are those which require most care in taking
up and storing. So long as the plants continue green, the

56 ESCULENT ROOTS.

Potato should be allowed to remain in the ground; as this is
quite indicative that the tubers have not arrived at full ma-
turity.”

In the preservation of potatoes, it is of the first importance
that they be excluded from light. If this is neglected, they
become not only injurious, but actually poisonous ; and this
is especially the fact when they are allowed to become of a
green color, which they readily will do on exposure to the
light. In a state of complete darkness they should there-
fore be placed, the day they are taken out of the ground; and
it were even better that they were stored in rather a damp
state, than that they should be exposed for a day to the light
with a view to dry them. Drying has a bad effect on the
skin of the Potato; for, if subjected to this, the skin and part
of the epidermis are made to part with their natural juices,
which ever afterwards renders them incapable of absorbing
moisture, even if presented to them. Fermentation is also
an important evil to be guarded against, as it changes the
whole substance of the Potato, and, so far as seed potatoes
are concerned, destroys their vegetative principle. As security
against this, they should be stored either in barrels or boxes,
or in long, narrow ridges, with partitions of earth between.
Potatoes once dried should neyer be again moistened until
just before using.

“ Keeping potatoes has the effect of diminishing the
quantity of starch contained in them. According to Mr.
Johnson, those which in October yielded readily seventeen
per cent of starch, gave, in the following April, only fourteen
and a half per cent. The effect of frost is also to lessen the
quantity of starch. It acts chiefly upon the vascular and
albuminous part; but it also converts a portion of the starch
into sugar: hence the sweetish taste of frosted potatoes.” —
M< Int.

Varieties. — Messrs. Peter Lawson and Sons describe one
hundred and seventy-five varieties: and other foreign authors

THE POTATO. aT

enumerate upwards of five hundred, describing the habit of
the plant; size, form, and color of the tubers; quality and
general excellence; and comparative value for cultivation.

They are obtained from seeds ; the latter being quite small,
flat, and lens-shaped. One hundred and five thousand are
contained in an ounce, and they retain their germinative pro-
perties three years.

The process is as follows: “Select some of the largest and
best berries, or balls, when fully ripe, which is denoted by the
withering of the stalk; and separate the seeds from the pulp,
and dry them thoroughly in the sun. ‘These should be sown
in the following spring, and the produce taken up in October.
The tubers will then have nearly attained the size of small
plums. The best of these should be selected, and the pro-
duct of each plant carefully and separately preserved. In
the month of April following, they should be planted at a dis-
tance from one another of from fifteen to eighteen inches ;
and, when they rise about two inches from the ground, they
should be earthed up slightly with the hoe,—an operation
which may be repeated during the season. When they have
arrived at maturity, they are to be taken up, keeping the pro-
duct of each stalk by itself; which product is again to be
planted the ensuing spring. A judgment of the properties of
the varieties will then have been formed, and those are to be
reserved for cultivation which are approved of. It will
be found, that, whatever had been the character of the parent
stock, the seeds will produce numerous varieties, some white,
some dark, in color, with tubers of different forms, round, ob-
long, and kidney-shaped, and varying greatly in the dryness,
color, and farinaceous character, of the flesh.”” — Low.

AsH-LEAVED EARLY.

Stem nearly two feet in height, erect, with long, smooth,
shining, and drooping foliage ; flowers very seldom produced ;

tubers white, roundish, rough-skinned; flesh white, of me-
8

a8 ESCULENT ROOTS.

dium quality. The variety is healthy, and remarkably early ;
well suited to open culture, but not adapted for growing
under glass, on account of its tall habit.

AsH-LEAVED KIDNEY.

One of the earliest of the garden varieties, well adapted
for forcing under glass or for starting in a hot-bed, and sub-
sequent cultivation in the open ground. ‘The plant is of
spreading habit, and about eighteen inches in height; leaves
small, recurved; tubers of medium size, kidney-shaped, white ;
flesh white, dry, and well flavored. Very healthy. Intro-

duced.
Biscuir. Law.

Plant two feet and a half high, spreading; leaves rather
rough, large, and of a pale-green color; flowers whitish ;
tubers rather small, round, smooth, and of a light-brownish
color. A very healthy variety, mealy, well flavored, and
quite productive. The plants do not decay, nor do the tubers
attain full maturity, until nearly the close of the season: the
latter are, however, of good quality, and in perfection for
the table soon after being harvested.

Buiack CHENANGO.
Black Mercer.

Plant vigorous, and generally of healthy habit; tubers
nearly of the form of the Lady’s Finger, but of larger size ;
skin very deep purple, or nearly black; flesh purple, both in
its crude state and when cooked; quality good, usually dry,
and of good flavor.

The Black Chenango is moderately productive, and with-
stands disease better than almost any other potato; but its
dark color is objectionable. Compared with many of the
recent varieties, it has little merit, and is not a profitable sort
for extensive cultivation.

THE POTATO. 59

BuckEyE.

A Western variety ; grown also to a considerable extent in
some parts of the Middle States. ‘It is a handsome, round
potato; white throughout, except a little bright pink at the
bottom of the eye. It is very early, —ripening as early as
the Chenango ; attains a good marketable size as soon as the
Dykeman ; cooks very dry and light; and is fine flavored,
particularly when first matured. It throws up a very thick,
vigorous, and luxuriant vine ; grows compactly in the hill, and
to a large size, yielding abundantly.”

For planting for early use, it is a promising variety: but
for a late or medium crop, upon strong, rich ground, it is said
to grow so rapidly, and to so great a size, that many of the
tubers are liable to be hollow-hearted; which considerably
impairs their value for table use.

CaLico.

Similar to the Pink-eyed; varying little except in color,
which is mostly red, with occasional spots and splashes of
white. It is im no respect superior to the last-named variety
in quality, and cannot be considered of much value for agri-
cultural purposes or for the table.

CALIFORNIA Rep.

A bright-red potato from California. Tubers variable in
form, from long to nearly round, rather smooth; eyes slightly
depressed.

It is one of the most productive of all the varieties ; but, on
account of its extreme liability to disease, cannot be recom-
mended for general cultivation.

CARTER.

A medium-sized, roundish, flattened, white potato, once
esteemed the finest of all varieties, but at present nearly or

60 ESCULENT ROOTS.

quite superseded by the Jackson White, of which it is sup-
posed to be the parent. Eyes rather numerous, and deeply
sunk ; flesh very white, remarkably dry, farinaceous, and
well flavored. Originated about thirty years ago, in Berkshire

County, Mass., by Mr. John Carter.

CHURCHILL.

A variety said to have originated in Maine, and often sold
in the market for the “‘ State of Maine ;” which it somewhat
resembles in size, form, and color. Flesh yellow. Not a
desirable sort. It is much inferior to the “ State of Maine ;”
and, in many places, the latter variety has been condemned in
consequence of the Churchill having been ignorantly culti-
vated in its stead.

CRISTY.

An early sort, of good quality, but rather unproductive.
Shape somewhat long, though often nearly round; color
white and purple, striped, and blended together. It is of no
value as an agricultural variety ; and, for table use, cannot be
considered superior to many other varieties equally healthy
and more prolific.

Cups.

Introduced. Plant upright, stocky, surviving till frost ;
flowers pale purple; tubers pink or reddish, large, oblong,
often irregular; flesh dry and farinaceous. Very healthy and
productive, but better suited for agricultural purposes than
for the table.

Danvers SEEDLING.
Danvers Red.

Plant healthy and vigorous. The large, full-grown tubers
are long; and the smaller, undeveloped ones, nearly round.
Color light red, with faint streaks of white ; eyes moderately
sunk; quality fair.

THE POTATO. ‘ 61

This variety originated in Danvers, Essex County, Mass. ;
and, when first introduced, was not only of good size and
quality, but remarkably productive. It has, however, much
deteriorated ; and is now, both as respects quality and yield,
scarcely above an average. At one period, it had the reputa-
tion of being one of the best varieties for keeping, and of
entirely withstanding the attacks of the potato disease.

Davis’s SEEDLING.

This variety originated in the town of Sterling, Mass.; and
was early disseminated through the influence of the Massa-
chusetts Horticultural Society, at whose exhibitions it attract-
ed much attention on account of its size and beauty. For
general cultivation, it is probably one of the most profitable
sorts known, as it yields abundantly, even with ordinary at-
tention. Under a high state of cultivation, seven hills have
produced a bushel of potatoes.

The tubers are of good size, red, nearly round, though
“sometimes more or less flattened. Eyes deeply sunk, and not
very numerous; flesh nearly white, slightly tinged with pink
beneath the skin when cooked ; quality good, being dry, fari-
naceous, and well flavored. It requires the full season for its
complete perfection, and resists disease better than most varie-
ties. As a winter potato, or for extensive cultivation for
market, it is one of the best of all varieties; and commends
itself to the farmer, both as respects quality and yield, as
being greatly superior to the Peach-blow, Pink-eye, Vermont
White, and many similar varieties, which so abound in city
markets.

DYKEMAN.

Plant of medium strength and vigor, rarely producing seed
or blossoms; tubers large, roundish, often oblong; color
white, clouded at the stem-end and about the eyes (which are
moderately sunk and rather numerous) with purple; flesh
white, or yellowish-white, its quality greatly affected by sea-

62 . ESCULENT ROOTS.

son, and the soil in which the variety may be cultivated. In
certain descriptions of rather strong, clayey land, the yield is
often remarkably great, and the quality much above medium.
In such land, if warm and sheltered, the tubers attain a very
large size quite early in the season, and find a ready sale in
the market at greatly remunerative prices. Under other con-
ditions, it frequently proves small, waxy, and inferior in
quality, and profitless to the cultivator. Notwithstanding
these defects, its size, earliness, and productiveness render it
worthy of trial.

Earrty Buus.

Tubers of medium size, roundish, of a bright purple or
bluish color: eyes moderately deep; flesh, when cooked,
white, or yellowish-white, mealy, and well flavored.

This old and familiar variety is one of the earliest of the
garden potatoes, of fine quality, and one of the best for for-
cing for early crops. It retains its freshness and flavor till late
in the spring; is of comparatively healthy habit ; and, though
but moderately productive, is worthy more general cultivation.

Earty Cockney.

Plant of medium strength and vigor, recumbent, rarely
blossoming, and usually ripening and decaying early in the
season, or before the occurrence of frost; tubers white,
large, roundish, rough; flesh yellowish-white, or nearly
white, dry, farmaceous, and of good flavor; hardy, mode-

rately productive, and recommended as a desirable interme-
diate variety for the garden or for field culture. Introduced.

Earty MAnty.

Plant medium or small, rarely blossoming, and decaying

>?

early in the season ; tubers of medium size, white, roundish ;
flesh yellowish-white, dry, mealy, and mild flavored. It
yields well, and is a good variety for early garden culture.
Introduced.

THE POTATO. 63

Friour-Batu.

Plant reclining, of rather slender habit, rarely blossoming ;
tubers of medium size, white, round, the skin quite rough
or netted; flesh white, dry, farimaceous, and mild flavored.
It yields abundantly, and is a good sort for the garden; but
would prove less profitable for growing for the market than
many other varieties of larger size. |

Fituxre Kinney. Cot. Gard.

Plant vigorous, with luxuriant, deep-green foliage; conti-
nuing its growth till late in the season, or until destroyed by
frost. ‘The tuber is remarkable for its singular shape, of a
flattened oval, frequently measuring eight or nine inches in
length by nearly three inches in width. The peel is thin,
and remarkably free from eyes ; the surface, very smooth and
even; the flesh is very dry, mealy, and farinaceous, exceed-
ingly well flavored, and, in general excellence, surpassed by
few, if any, of the late varieties. It is also healthy, hardy,
and very productive ; but is much better towards spring than
when used soon after being harvested.

The variety originated near Manchester, Eng., about the
year 1844; and appears to be a cross or hybrid between
the Lapstone Kidney and Pink-eye.

In this country, the variety has never reached the degree
of excellence it appears to have attained in England. With
us the yield has been small, and it has suffered greatly from
disease. ‘The flesh is also yellow when cooked, and quite
strong flavored. Not recommended for cultivation.

Forty-Foup.

An English variety. Plant healthy, ripening about the
middle of September, rarely producing seed or blossoms ;
tubers white, of medium size, round; skin rough or netted ;
flesh white, comparatively dry, and well flavored. It yields
abundantly ; is a good kind for forcing ; and, though the plants

64 ESCULENT ROOTS.

remain green until frost, the tubers attain a suitable size for
use quite early in the season. An English sort, known as
Taylor’s Forty-fold, is quite distinct; the tubers being oval,
much flattened, and of a reddish color.

GARNET CHILI.

Stem not long or tall, rather erect, sturdy, and branching ;
flowers abundant, pale purplish-white, and usually abortive ;
tubers red, or garnet-colored, very large, roundish, and com-
paratively smooth and regular; flesh white, dry, mealy, and,
the size of the tuber considered, remarkably well flavored.
The variety is healthy, yields abundantly, is greatly superior
to the Peach-blow and kindred sorts for table use, and might
be profitably grown for farm-purposes. ‘The plants survive
till destroyed by frost.

GILLYFLOWER.

Tubers large, oval, or oblong, flattened, white, and com-
paratively smooth; flesh white, dry, and of fair quality. The
plants are healthy, and the variety is very productive: but it
is inferior to many others for table use; though its uniform
good size, and its fair form, and whiteness, make it attractive
and salable in the market. It is similar to, if not identical
with, the St. Helena and the Laplander.

GREEN- Top.

Plant strong and vigorous; flowers dull white, generally
abortive; tubers quite large, white, roundish, often irregular ;
eyes deep-set; flesh white, comparatively dry, and well
flavored. The variety is productive, and of healthy, hardy
habit; not early; the plants continuing green till destroyed
by frost. Introduced.

Hiuu’s EARLY.

An old variety, very little, if at all, earlier than the White
Chenango. Quality not much above mediocrity; its chief

THE POTATO. 65

recommendation being its earliness. Skin and flesh yellow-
ish-white ; eyes rather deeply sunk; size medium; form
roundish ; moderately productive. It does not ordinarily
cook dry and mealy ; and, though desirable as an early potato
for a limited space in the garden, cannot be recommended for
general cultivation.

IrisuH Cups.

Tubers nearly round, yellowish-white ; eyes deep-set ;
flesh yellow, and strong flavored when cooked. Unfit for
table use.

Aside from the difference in form, the variety somewhat
resembles the Rohan.

JACKSON WHITE.

This comparatively new but very excellent variety origi-
nated in Maine; and is supposed to be a seedling from the
celebrated Carter, which it much resembles. Tubers yellow-
ish-white, varying in size from medium to large ; form some-
what irregular, but generally roundish, though sometimes
oblong and a little flattened ; eyes rather numerous, and
deeply sunk; flesh perfectly white when cooked, remarkably
dry, mealy, farinaceous, and well flavored.

The variety unquestionably attains its greatest perfection
when grown in Maine, or the northern sections of Vermont
and New Hampshire; but is nevertheless of good quality
when raised in the warmer localities of New England and
the Middle States. It is earlier than the Davis Seedling ;
comparatively free from disease; a good keeper; commands
the highest market-price ; and, every thing considered, must
be classed as one of the best, and recommended for general
cultivation.

The plants are very erect, the flowers nearly white; and
the balls, or berries, are produced in remarkable abun-
dance.

We)

66 ESCULENT ROOTS.

JENNY LIND.
Rhode-Island Seedling.

A variety of comparatively recent introduction. Plant
very strong and vigorous; tubers of extraordinary size when
grown in strong soils, long and somewhat irregular in form,
thickly set on the surface with small knobs, or protuberances,
above which the eyes are placed in rather deep basins, or de-
pressions ; color red and white intermixed, in some specimens
mostly red, while in others white is the prevailing color ;
flesh yellow when cooked, and quite coarse, but esteemed by
many as of good quality for table use.

One of the largest of all the varieties, remarkably produc-
tive, quite free from disease, keeps well, and, as an agricul-
tural potato, rivals the Rohan. Requires the full season. It
sports more than any potato; being exceedingly variable in
size, form, and color.

Lapy’s FINGER.
Ruffort Kidney. Law.

Stem from one foot and a half to two feet high, of straggling
habit of growth; leaves smooth; and of a light-green color ;
blossoms rarely if ever produced ; tubers white, smooth, long,
and slender, and of nearly the same diameter throughout ;
eyes very numerous, and slightly depressed.

A very old variety, of pretty appearance, long cultivated,
and much esteemed as a baking potato; its peculiar form
being remarkably well adapted for the purpose. It is, how-
ever, very lable to disease ; and as many of the recently intro-
duced seedlings are quite as good for baking, as well as far
more hardy and productive, it cannot now be considered as a
variety to be recommended for general culture.

THE POTATO. 67

LapstoneE Kipney. M‘Int.

Nichol’s Early. 7
A variety of English origin. M‘Intosh describes it as
being “ decidedly the best kidney potato grown, and an excel-
lent cropper. ‘Tubers sometimes seven inches in length, and
three inches in breadth. It is longer in coming through the
ground in spring than most other varieties, and the stems at
first appear weakly ; but they soon lose this appearance, and
grow most vigorously. It is a first-rate potato in August
and September ; and will keep in excellent condition till May

following, without losing either its mealiness or flavor.”

Lone Rep.

Form long, often somewhat flattened, — its general appear-
ance being not unlike that of the Jenny Lind, though of
smaller size; color red; flesh marbled or clouded with red
while crude, but, when cooked, becoming nearly white. The
stem-end is often soggy, and unfit for use; and the numerous
prongs and knobs which are often put forth on the sides of
the tubers greatly impair their value for the table.

A few years since, this variety was exceedingly abundant
in the market, and was esteemed one of the best sorts for use
late in spring and early in summer. It was also remarkably
healthy and very productive, and was considered one of the
most valuable kinds for general cultivation. It has somewhat
improved in quality by age, although not now to be classed
as a potato of first quality. The Jenny Lind and other va-
rieties are now rapidly superseding it in most localities.

MEXICAN.

A very handsome white variety, long and smooth, like the
St. Helena, but not quite so large; eyes very slightly de-
pressed. It is of poor quality, quite naipnodlugiaass rots badly,
and not worthy of cultivation.

68 ESCULENT ROOTS.

Nova-Scoria BuLueE.

This old ee. at one period, was very extensively culti-
vated, and for many years was considered the most profitable
of all the sorts for raising for market or for family use. Form
nearly round, the larger specimens often somewhat flattened ;
color light blue; eyes moderately depressed; flesh white,
dry, and good. It yields abundantly ; but, in consequence of
its great’ liability to disease, its cultivation is now nearly
abandoned.

Oxup KIpNeEy.

Tubers kidney-shaped, white; flesh yellow, rather waxy,
and of indifferent flavor.

It is neither very productive, nor very valuable in other
respects ; and it is now little cultivated.

Pracu-Biow.

Tubers similar in form to the Davis Seedling, but rather
more smooth and regular; color red, the eyes not deeply
sunk; flesh yellow when cooked, dry and mealy, but only of
medium quality, on account of its comparatively strong flavor.

It is hardy and quite productive ; keeps well; and is exten-
sively cultivated for market in the northern parts of New
England and the State of New York, as well as in the
Canadas. It is common to the markets of most of the large
seaport cities ; and, during the winter and spring, is shipped in
large quantities to the interior and more southern sections of
the United States. The Davis Seedling — which is quite as
productive, and much superior in quality for table use — might
be profitably grown as a substitute.

Pink-EYeEp.

Tubers nearly round; eyes rather large and deep; color
mostly white, with spots and splashes of pink, particularly
about the eyes; flesh yellow.

THE POTATO. 69

The Pink-eyed is an old but inferior variety, hardly supe-
rior in quality to the Vermont White. Though quite produc-
tive, it is generally esteemed unworthy of cultivation.

Pocey, or PorGEE.
Cow-horn.

A dark-colored variety, extensively cultivated in the British
Provinces, particularly in Nova Scotia; and, during the au-
tumn, imported in considerable quantities into the principal
seaports of the United States. It is of excellent quality, and
by some preferred to all others, especially for baking; for
which purpose, on account of its size and remarkable form, it
seems peculiarly adapted. It is moderately productive, and
succeeds well if seed is procured every year or two from the
East ; but, if otherwise, it soon deteriorates, even under good
cultivation.

Size above medium; form long, broadest, and somewhat
flattened, at the stem-end, and tapering towards the opposite
extremity, which is often more or less sharply pointed. It is
also frequently bent, or curved; whence the name “ Cow-
horn,” in some localities. Skin smooth; eyes not depressed ;
color dark-blue outside, white within when cooked. Not very
hardy; requiring a full season for its complete perfection.
Unless where well known, its color is objectionable ; and it is
generally less salable than the white-skinned varieties.

QUARRY.

A large, white, roundish, English potato, not unlike the
variety universally known and cultivated many years since in
this country as the Orange Potato. Plant vigorous, and of
strong, stocky habit; flowers purple, generally abortive ; flesh
yellowish-white, of fair quality for table use. A hardy, very
productive sort, which might be profitably grown for market-
ing and for agricultural purposes. The plants survive till
frost. Not early.

70 ESCULENT ROOTS.

Rowan.

Tubers very large, in form much resembling the Jenny
Lind, —the full-developed specimens being long, and the
smaller or immature tubers nearly round; eyes numerous
and deep-set ; color yellowish-white, with clouds or patches
of pink or rose; flesh greenish-white when cooked, yellow-
ish, watery, and strong flavored. ‘The plant is strong and
vigorous, and continues its growth till destroyed by frost.
The flowers are generally abortive.

Mr. Hyde describes it as a variety famous in history, but
infamous as a table potato, and fit only for stock. It formerly
gave an immense yield, but now produces only moderate
crops; and its cultivation is nearly abandoned.

Suaw’s Earty. M*Int.

An English variety, much employed for forcing, and exten-
sively cultivated in the vicinity of London for early market-
ing. It is, for an early sort, a large, beautiful, oblong,
white-skinned potato. Its only fault is its hollow eyes. It is
very productive.

STATE OF MAINE.

This variety, as implied by its name, is of Maine origin,
and was introduced to general notice six or seven years ago.
In form, the tubers are similar to the White Chenango, being
long, smooth, and somewhat flattened ; though the smaller
and undeveloped bulbs are often nearly round. Eyes almost
even with the surface, and quite numerous; color white, like
the Jackson White. When cooked, the flesh is white, very
dry, mealy, and of good flavor.

It is quite early, but more liable to disease than the Davis
Seedling and some other varieties. In Maine it is grown in
great perfection, nearly equalling the Jackson White and
Carter as a table potato. On light soil, itis only moderately

THE POTATO. y Gl

productive ; but on strong land, in high cultivation, yields
abundantly.

St. HELENA.
Laplander.

An old and very productive variety. Plant erect, and of a
bushy habit, about two feet and a half in height; foliage
light green; flowers pale reddish-purple. The tubers are of
an oblong form, and remarkably large; specimens having
been produced measuring ten inches in length. Eyes nume-
rous, but not deeply set; skin white and smooth; flesh white
when cooked, mealy, and of fair quality. It is a very healthy
variety, and not easily affected by disease ; but belongs to that
class of late field potatoes, the foliage of which does not in
ordinary seasons decay until injured by frost, and the tubers
of which generally require to be kept some time before they
are fit for using to the greatest advantage.

Taytor’s Forty-Foup. Law.
Forty-fold.

Plant about one foot and a half high, slender, and spread-
ing in habit; foliage light green; flowers very rarely pro-
duced; tubers oval, much flattened, and of medium size ;
skin rough, and of a dull, reddish color. This variety is
very dry and starchy, well flavored, and suffers comparatively
little from disease. It is also very productive, and a good
early sort for the garden; but not well adapted for field cul-
ture, or for cultivation for agricultural purposes.

ToLon.

Plant quite low and dwarf, decaying with the season ;
flowers lilac-purple, large and handsome, generally abortive ;
tubers of medium size, roundish, of a pink or reddish color ;
flesh yellow, dry, but not of so mild a flavor as many of the
more recent kinds. Moderately productive. Introduced.

12 ESCULENT ROOTS.

VERMONT WHITE.

A very fair and good-sized but poor variety, grown to a
considerable extent in the northern and more interior portions
of New England. Color white outside; but the flesh, when
cooked, is yellow, soft, not dry, and strong flavored. It is a
strong grower, and very productive, but rots badly. It com-
mands only a low price in the market, on account of its very
inferior quality; and cannot be recommended for general cul-
tivation.

VETO, on ABINGTON BLUE.

Tubers long, resembling in form those of the Long Red,
and, like that variety, often watery at the stem-end after being
cooked; color blue or purplish; flesh white; quality fair as
a table potato.

This variety originally was remarkably productive, and at
one period was in very general cultivation; but now is rarely
planted, as it is extremely liable to disease, and rots badly.

WHITE CHENANGO.
Chenango. Mercer, of New York.

An old and familiar variety ; at one period almost every-
where known, and generally acknowledged as the best of all
varieties. As a potato for early planting, whether for family
use or for the market, it was a general favorite ; but, within a
few years past, it has not only greatly deteriorated in quality
and productiveness, but has been peculiarly lable to disease
and premature decay of the plants. When well grown, the
tubers are of good size, rather long, slightly flattened, and
comparatively smooth; eyes slightly sunk ; color white, with
blotches of purple, — before cooking, somewhat purple under
the skin; flesh, when cooked, often stained with pale purple ;
in its crude state, zoned with bright purple. Quality good ;
dry, mealy, and well flavored.

THE POTATO. 73

The variety is considerably affected by the soil in which it
may be cultivated; in some localities, being much more
colored than in others. It is now rapidly giving place to
new seedling varieties, quite as good in quality, and more
healthy and productive.

Waite Cups.

Tubers long and flattened, somewhat irregular ; eyes deeply
sunk; skin yellowish; flesh white.

It is a very handsome variety, of Maine origin, but is only
moderately productive. It is also of ordinary quality, rots
easily, and will probably never become popular.

WuitE MountTain.:-

Tubers large, long, white, smooth, uniformly fair and _per-
fect. Appears to be nearly identical with the St. Helena and
Laplander. It is very productive, and a good agricultural
variety ; but, for table use, can be considered only of second

quality.

WoRCESTER SEEDLING.
Dover. Riley.

Tubers of a pinkish-white color, and similar in form to the
Jackson White. Eyes deep-set; flesh white, more so than
that of the Davis Seedling. It keeps well, and is an excel-
lent variety for cultivation for family use, but less profitable
than many others for the market. Stalks upright; blossoms
pinkish, but not abundant.

In quality, this comparatively old and well-known variety
is nearly or quite equal to the Carter; and, besides, is much
more productive. As a garden potato, it deserves general

cultivation. Requires the full season.
10

~
14 ESCULENT ROOTS.

PEE AD Pst:
Raphanus sativus.

The Radish is a hardy annual plant, originally from China.
The roots vary greatly in form ; some being round or ovoid,
some turbinate, and others fusiform, or long, slender, and
tapering. When in flower, the plant rises from three to four
feet in height, with an erect, smooth, and branching stem.
The flowers are quite large, and, in the different kinds, vary
in color from clear white to various shades of purple. The
seed-pods are long, smooth, somewhat vesiculate, and termi-
nate in a short spur, or beak. The seeds are round, often
irregularly flattened or compressed: those of the smaller or
spring and summer varieties being of a grayish-red color ;
and those of the winter or larger-rooted sorts, of a yellowish-
red. An ounce contains from three thousand three hundred
to three thousand six hundred seeds, and they retain their
vitality five years.

Soil, Propagation, and Cultivation. — All the varieties
thrive best in a light, rich, sandy loam; dry for early spring
sowings, moister for the summer.

Like all annuals, the Radish is propagated by seeds, which
may be sown either broadcast or in drills; but the latter
method is preferable, as allowing the roots to be drawn regu-
larly, with less waste. For the spindle-rooted kinds, mark
out the drills half an inch deep, and five or six inches apart ;
for the small, turnip-rooted kinds, three-quarters of an inch
deep, and six inches asunder. As the plants advance in
growth, thin them so as to leave the spindle-rooted an inch
apart, and the larger-growing sorts proportionally farther.

“For raising early Radishes without a Hot-bed. —Sow in
the open ground the last of March or early in April, arch
the bed over with hoops or pliant rods, and cover con-
stantly at night and during cold days with garden-matting.

THE RADISH. 75

In moderate days, turn up the covering at the side next the
sun; and, if the weather is very fine and mild, remove it
entirely.”

Open Culture. — Sow in spring as soon as the ground can
be worked. If space is limited, radishes may be sown with
onions or lettuce. When grown with the former, they are
said to be less affected by the maggot. For a succession, a
small sowing should be made each fortnight until midsum-
mer, as the early-sown plants are liable to become rank, and
unfit for use, as they increase in size.

Radishes usually suffer from the drought and heat incident
to the summer; and, when grown at this season, are gene-
rally fibrous and very pungent. ‘To secure the requisite
shade and moisture, they are sometimes sown in beds of
asparagus, that the branching stems may afford shade for the
young radishes, and render them more crisp and tender. A
good criterion by which to judge of the quality of a Radish
is to break it asunder by bending it at right angles. If the
parts divide squarely and freely, it is fit for use.

Production and Quantity of Seed. —To raise seed of the
spring or summer Radishes, the best method is to transplant ;
. which should be done in May, as the roots are then in their
greatest perfection. ‘lake them up in moist weather ; select
plants with the shortest tops and the smoothest and _best-
formed roots; and set them, apart from all other varieties, in
rows two feet and a half distant, inserting each root wholly
into the ground, down to the leaves. With proper watering,
they will soon strike, and shoot up in branching stalks, pro-
ducing abundance of seeds, ripening in autumn.

One ounce and a half of seed will sow a bed five feet in
width and twelve feet in length. Ten pounds are required
for seeding an acre.

The excellence of a Radish consists in its being succulent,
mild, crisp, and tender; but, as these qualities are secured
only by rapid growth, the plants should be frequently and

76 ESCULENT ROOTS.

copiously watered in dry weather. The varieties are divided
into two classes; viz., Spring or Summer, and Autumn or

Winter, Radishes.

SPRING OR SUMMER RADISHES.

These varieties are all comparatively hardy, and may be
sown in the open ground as early in spring as the soil is in
good working condition. The earliest spring Radishes are
grown as follows: “In January, February, or March, make
a hot-bed three feet and a half wide, and of a length pro-
portionate to the supply required. Put upon the surface of
the dung six inches of well-pulverized earth; sow the seeds
broadcast, or in drills five inches apart; and cover half an
inch deep with fine mould. When the plants have come up,
admit the air every day in mild or tolerably good weather by
tilting the upper end of the light, or sometimes the front, one,
two, or three inches high, that the Radishes may not draw
up long, pale, and weak. If they have risen very thick, thin
them, while young, to about one inch apart. Be careful to
cover the sashes at night with garden mats, woollen carpet-
ing, or like material. Water with tepid water, at noon, on
sunny days. If the heat of the bed declines much, apply a
moderate lining of warm dung or stable-litter to the sides,
which, by gently renewing the heat, will soon forward the
Radishes for pulling. Remember, as they advance in growth,
to give more copious admissions of air daily, either by lifting
the lights in front several inches, or, in fine, mild days, by
drawing the lights mostly off; but be careful to draw them

on early, before the sun has much declined and the air be-
come cool.”

Eariy Buack.

Noir Hatif. Vil.
Bulb nearly spherical, slightly elongated or tapering, nearly
of the size and form of the Gray Turnip-rooted; skin dull

THE RADISH. (6

black, rough, and wrinkled; flesh white, solid, crisp, and
piquant; leaves of the size of those of the Gray Turnip-
rooted. Season intermediate between that of the last named

and the Black Spanish.

Earzty Lone PurpP.Le.
Rave Violette Hative. Vil.

A sub-variety of the Long Purple, earlier and of smaller size.

Earzty Pureie Turnie-Rooren.

A few days earlier than the Scarlet Turnip-rooted. Size,
form, and flavor nearly the same.

Earty ScarueT TurnrP-Rooren.
Rond Rose Hatif. Vil.

Bulb spherical, or a little flattened, — often bursting or
eracking longitudinally before attaining its full dimensions ;
skin deep scarlet ; flesh rose-colored, crisp, mild, and pleasant ;
neck small; leaves few in number, and of smaller size than
those of the common Scarlet Turnip-rooted. Season quite
early, — two or three days in advance of the last named.

As a variety for forcing, it is considered one of the best ;
but the small size of the leaves renders it inconvenient for
bunching, and it is consequently less cultivated for the market
than many other sorts.

Extensively grown in the vicinity of Paris.

Earty Wuite Turnrp-Roorep.
Rond Blane Hatif. Vil.
Skin and flesh white; form similar to that of the Scarlet
Turnip-rooted. It is, however, of smaller size, and some-
what earlier. An excellent sort, and much cultivated.

Gray OLIvE-SHAPED.

Form similar to the Scarlet Olive-shaped. Skin gray;
flesh white, crisp, and well flavored.

78 ESCULENT ROOTS.

Gray Turntip-Rooren.
Gray Summer. Round Brown. Trans.

The form of this variety may be called round, though it is
somewhat irregular in shape. It grows large, and often
becomes hollow. It should, therefore, be used while young,
or when not more than an inch or an inch and a half in dia-
meter. The outside coat is mottled with greenish-brown,
wrinkled, and often marked with transverse white lines. ‘The
flesh is mild, not so solid as that of many varieties, and of a
greenish-white color. ‘The leaves are similar to those of the
Yellow Turnip-rooted, growing long and upright, with green
foot-stalks. Half early, and a good variety for summer use.

Lone Purrize. Thomp.

Root long, a large portion growing above ground; skin
deep purple; flesh white, and of good flavor.

The seed-leaves, which are quite large, are used as a small
salad. ‘The variety is early, and good for forcing. When
the green tops are required for salading, the seeds should be
sown in drills, as mustard or cress.

Lone Satmon. Trans.
Long Scarlet Salmon.

This variety has been considered synonymous with the
Long Scarlet; but it is really a distinct sort. The neck of
the root rises about an inch above the ground, like that of the
Scarlet, but it is of a paler red; and this color gradually be-
comes lighter towards the middle, where it is a pale-pink or
salmon color. From the middle, the color grows paler down-
wards, and the extremity of the root is almost white. In
shape and size, this Radish differs nothing from the Scarlet ;
nor does it appear to be earlier, or to possess any qualities
superior to the Scarlet Radish, the beauty of which, when
well grown, exceeds that of any other Long Radish.

THE RADISH. 79

Lone Scartet. Thomp.
Early Scarlet Short-top. Early Frame.

Root long,

the surface of the ground, — outside, of a beautiful,

a considerable portion growing above

deep-pink color, becoming paler towards the lower
extremity; flesh white, transparent, crisp, and of
good flavor, having less pungency than that of the
Scarlet Turnip; leaves small, but larger than those
of the last-named variety.

When of suitable size for use, the root measures
seven or eight inches in length, and five-eighths or
three-fourths of an inch in diameter at its largest
part.

The Long Scarlet Radish, with its sub-varieties,
is more generally cultivated for market in the East-
ern, Middle, and Western States, than any other,
or perhaps even more than all other sorts. It is *{a%""

very extensively grown about London, and is everywhere
prized, not only for its fine qualities, but for its rich, bright
color. It is also one of the hardiest of the Radishes; and is
raised readily in any common frame, if planted as early as
February.

OLIVE-SHAPED SCARLET.

Oblong Rose-colored. Thomp.
Bulb an inch and a half deep, three-fourths of

an inch in diameter, oblong, somewhat in the form
of an olive, terminating in a very slim tap-root ;
skin fine scarlet; neck small; leaves ‘hot very
numerous, and of small size; flesh rose-colored,
tender, and excellent. Early, and well adapted
for forcing and for the general crop. Olive Scarlet

adish.

80 ESCULENT ROOTS.

Purete Turnip-Roorep.

This is a variety of the Scarlet Turnip-rooted; the size,
form, color, and quality being nearly the same. ‘The skin is
purple. It is considered a few days earlier than the last
named.

ScARLET Turnripe-Rooten.

Crimson Turnip-rooted.

Bulb spherical ; when in its greatest perfection,
measuring about an inch in diameter; skin fine,
deep scarlet; flesh white, sometimes stained with
red; leaves rather large and numerous.

The variety is early, and deserves more general
cultivation, not only on account of its rich color,

but for the crisp and tender properties of its flesh.

Serooted. ” It is much esteemed in England, and is grown
”

extensively for the London market.

SMALL, Earty, YELLOw Turnip-Rooren.

Bulb of the size and form of the Scarlet Turnip-rooted ;
skin smooth, yellow; flesh white, fine-grained, crisp, and
rather pungent; foliage similar to that of the scarlet variety ;
season ten or fifteen days later.

Wuitt, CROOKED.
Tortillée Du Mans. Vil.

Root very long; when suitable for use, measuring twelve
inches and upwards in length, and an inch in diameter,
nearly cylindrical, often irregular, and sometimes assuming a
spiral or cork-screw form; skin white and smooth; flesh
white, not so firm as that of most varieties, and considerably
pungent ; leaves very large.

THE RADISH. 81

Waite Turnip-Rooren.

Bulb of the form and size of the Scarlet Turnip-rooted ;
skin white; flesh white and semi-transparent. It possesses
less piquancy than the Scarlet, but is some days later.

Yettow Turnire-Roorep. Trans.
Yellow Summer.

Bulb nearly spherical, but tapering slightly towards the
tap-root, which is very slender. It grows large, — to full four
inches in diameter, when old; but should be eaten young,
when about an inch in diameter. The flesh is mild, crisp,
solid, and quite white. The skin is of a yellowish-brown
color; and the leaves grow long and upright, with green foot-
stalks.

Half early, and well adapted for summer cultivation.

Lone WuHuiTe.
White Italian. Naples. White Transparent.

Root long and slender, nearly of the size and form of the
Long Scarlet ; skin white, —when exposed to the light, tinged
with green; flesh white, crisp, and mild.

It is deserving of cultivation, not only on account of its
excellent qualities, but as forming an agreeable contrast at
table when served with the red varieties.

Lone Wuitte Purpre-Topr.

A sub-variety of the Long White; the portion of the root
exposed to the light being tinged with purple. In size and
form, it differs little from the Long Scarlet.

New Lonpon PARTICULAR.
Wood’s Frame.

This is but a sub-variety of the Long Scarlet ; the differ-

ence between the sorts being immaterial. ‘The color of the
py

82 ESCULENT ROOTS.

New London Particular is more brilliant, and extends farther
down the root. It is also said to be somewhat earlier.

Ostone Brown. Trans.

The Oblong Brown Radish has a pear-shaped bulb, with
an elongated tap-root. It does not grow particularly large ;
and, being hardier than most varieties, is well adapted for use
late in the season. ‘The outside is rough and brown, marked
with white circles; the flesh is piquant, firm, hard, and
white; the leaves are dark green, and rather spread over
the ground ; the footstalks are stained with purple.

AUTUMN AND WINTER RaADISHES.

These varieties may be sown from the 20th of July to the
10th of August; the soil being previously made rich, light,
and friable. Thin out the young plants from four to six
inches apart; and, in the absence of rain, water freely. Dur-
ing September and October, the table may be supplied
directly from the garden. For winter use, the roots should
be harvested before freezing weather, and packed in earth or
sand, out of danger from frost. Before being used, they
should be immersed for a short time in cold water.

To raise Seed. — Seeds of the Winter Radishes are raised
by allowing the plants to remain where they were sown. As
fast as they ripen, cut the stems; or gather the principal
branches, and spread them in an open, airy situation, towards
the sun, that the pods, which are quite tough in their texture,
may become so dry and brittle as to break readily, and give
out their seeds freely.

Use. — All the kinds are used as salad, and are served in
all the forms of the spring and summer radishes.

Varieties. —

Buack SpanisH. Trans.

Bulb ovoid, or rather regularly pear-shaped, with a long

tap-root. At first the root is slender, and somewhat cylindri-

THE RADISH. 83

cal in form: but it swells as it advances in age, and finally
attains a large size ; measuring eight or ten inches in length,
and three or four inches in diameter. The outside is rough,
and nearly black; the flesh is pungent, firm, solid, and
white ; the leaves are long, and inclined to grow horizon-
tally; the leaf-stems,are purple. It is one of the latest, as
well as one of the hardiest, of the radishes ; and is considered
an excellent sort for winter use.

Larce Purete Winter. Trans.
- Purple Spanish.

The Large Purple Winter Radish is a beautiful variety,
derived, without doubt, from the Black Spanish; and may
therefore be properly called the Purple Spanish. In shape
and character, it much resembles the Black Spanish: but
the outside, when cleaned, is of a beautiful purple, though it
appears black when first drawn from the earth; and the coat,
when cut through, shows the purple very finely. The foot-
stalks of the leaves have a much deeper tinge of purple than
those of the other kinds.

Lone Buack WINTER.

A sub-variety of the Black Spanish. Root long and taper-
ing. With the exception of its smaller size, much resembling
a Long Orange Carrot.

Lonc-LEAVED WHITE CHINESE. V2l.

Root fusiform, sometimes inversely turbinate, about five
inches in length, and an inch in diameter; skin white, and of
fine texture ; flesh fine-grained, crisp, and though somewhat
pungent, yet milder flavored than that of the Black Spanish ;
leaves large, differing from most other varieties in not being
lobed, or in being nearly entire on the borders. Its season is
nearly the same as that of the Rose-colored Chinese. The
plants produce but few seeds.

84 ESCULENT ROOTS.

PurpPLeE CHINESE.

A sub-variety of the Scarlet, with little variation except in
color; the size, quality, and manner of growth, being nearly
the same.

Rosrt-Contorep CHINESE. Vil.
Scarlet Chinese Winter.

Bulb rather elongated, somewhat cylindrical, contracted
abruptly to a long, slender tap-root ; size full medium, —
average specimens measuring about five inches in length, and
two inches in diameter at the broadest part; skin compara-
tively fine, and of a bright rose-color; flesh firm, and rather
piquant ; leaves large, — the leaf-stems washed with rose-red.
Season between that of the Gray Summer and that of the
Black Spanish.

Winter Wuite SPANISH.
Autumn White. Blane d’Augsbourg. Vil.

Root somewhat fusiform, retaining its diameter for two-
thirds the length, sharply conical at the base, and, when well
grown, measuring seven or eight inches in length by nearly
three inches in its fullest diameter; skin white, slightly
wrinkled, sometimes tinged with purple where exposed to the
sun; flesh white, solid, and pungent, though milder than that
of the Black Spanish. It succeeds best, and is of the best
quality, when grown in light sandy soil. Season interme-
diate.

RAMPION.
Campanula rapunculus.
The Rampion is a biennial plant, indigenous to the south
of Europe, and occasionally found in a wild state in England.
The roots are white, fusiform, fleshy, and, in common with

RAMPION. 85

the other parts of the plant, abound in a milky juice; the
lower or root leaves are oval, lanceolate, and waved on the
borders; the upper leaves are long, narrow, and pointed.
Stem eighteen inches or two feet in height, branching ; flowers
blue, sometimes white, disposed in small, loose clusters about
the top of the plant, on the ends of the branches. The seeds
are oval, brownish, and exceedingly small; upwards of nine
hundred thousand being contained in an ounce. ‘They retain
their germinative property five years.

The plant flowers in July of the second year, and the seeds
ripen in autumn. ‘There is but one variety.

Soil and Cultivation. — “ Rampion prefers a rich, free, and
rather light soil, in a shady situation. It is raised from seed,
which should be sown where the plants are to remain, as they:
do not bear transplanting well. ‘The sowing may be made in
April, May, or the beginning of June: but sometimes plants
from very early sowings are liable to run up to seed; and, when
this is the case, the roots become tough, and unfit for use.
The ground should be well dug, and raked as fine as possi-
ble. ‘The seed may then be sown either broadcast or in drills,
six inches apart, and about one-fourth of an inch deep. As
the seeds are very small, it is advisable to mix them with
fifteen or twenty times their bulk of fine sand, in order to
secure their eyen distribution in the drills, and to prevent the
plants from coming up too closely. The seed should only be
very slightly covered with fine earth ; and the seed-bed ought
to be frequently watered with a fine-rosed watering-pot till
the plants come up, which will be in about a fortnight.

«When the young plants are about one inch high, they
should be thinned out to four inches apart. After this, no
further care is necessary than to water frequently, and to
keep the ground free of weeds.” — Thomp.

Taking the Crop. — The roots will be fit for use from Oc-
tober till April. They may be taken from the ground for
immediate use; or a quantity may be taken up in autumn,

86 ESCULENT ROOTS.

before the closing-up of the ground, and packed in sand, for
use during the winter.

To raise Seed. — Leave or transplant some of the best
yearling plants, and they will produce an abundance of seed
in autumn.

Use. —'The roots have a pleasant, nut-like flavor; and are
generally eaten in their crude state as a salad. “The leaves,
as well as the roots, are occasionally used in winter salads.”

RUTA-BAGA, OR SWEDE TURNIP.

Russian Turnip. French Turnip. Brassica campestris Ruta-baga.
De Cand.

The Ruta-baga, or Swede Turnip, is supposed by De Can-
dolle to be analogous to the Kohl Rabi; the root being
developed into a large, fleshy bulb, instead of the stem. In
its natural state, the root is small and slender; and the stem
smooth and branching, — not much exceeding two feet in
height.

The bulbs, or roots, are fully developed during the first
year. The plant flowers, and produces its seeds, the second
year, and then perishes. Although considered hardy, — not
being affected by even severe frosts, none of the varieties
will withstand the winters of the Northern or Middle States
in the open ground. ‘The crop should therefore be harvest-
ed in October or November, and stored for the winter, out of
danger from freezing. Most of the sorts now cultivated retain
their freshness and solidity till spring, and some even into
the summer ; requiring no particular care in their preservation,
other than that usually given to the carrot or the potato.

Soil and Cultivation. — All the varieties succeed best in a
deep, well-enriched, mellow soil; which, previous to planting,

RUTA-BAGA, OR SWEDE TURNIP. 87

should be very deeply ploughed, and thoroughly pulverized
by harrowing or otherwise. Some practise ridging, and
others sow in simple drills. The ridges are usually formed
by turning two furrows against each other; and, being thus
made, are about two feet apart. If sown in simple drills, the
surface should be raked smooth, and the drills made from
sixteen to eighteen inches apart; the distance to be regulated
by the strength of the soil.

Seed and Sowing. — About one pound of seed is usually
allowed to an acre. Where the rows are comparatively close,
rather more than this quantity will be required; while three-
fourths of a pound will be amply sufficient, if sown on ridges,
or where the drills are eighteen inches apart. The sowing
may be made from the middle of May to the 25th of July;
the latter time being considered sufficiently early for growing
for the table, and by some even for stock. arly sowings
will unquestionably give the greatest product; while the
later-grown bulbs, though of smaller dimensions, will prove
of quite as good quality for the table.

To raise Seeds. — Select the smoothest and most symmetri-
cal bulbs, and transplant them in April, two feet asunder,
sinking the crowns to a level with the surface of the
ground.

The seeds are very similar to those of the common garden
and field turnip, and will keep from five to eight years.

Varieties. —'The varieties are as follow: —

ASHCROFT.

Bulb of medium size, ovoid, very smooth and symmetri-
cal; neck very short, or wanting. Above ground, the skin is
purple ; below the surface, yellow. Flesh yellow, very solid,
fine-grained, and of excellent flavor. It forms its bulb
quickly and regularly; keeps in fresh and sound condition
until May or June; and well deserves cultivation, either for
agricultural purposes or for the table.

88 ESCULENT ROOTS.

Common Purprtz-Tor YELLow.

An old and long-cultivated sort, from which, in connection
with the Green-top, have originated most of the more recent
and improved yellow-fleshed varieties.
Form regularly egg-shaped, smooth, but
usually sending out a few small, strag-
gling roots at its base, near the tap-
root; neck short; size rather large, —
j usually measuring six or seven inches
in depth, and four or five inches in its
largest diameter; skin purple above
ground, — below the surface, yellow ;
flesh yellow, of close, firm texture, and
of good quality. It is very hardy;
forms its bulb promptly and uniformly ;
and in rich, deep soils, yields abun-
dantly. For thin and light soils, some
of the other varieties should be se-

Common Purple-top Yellow. lected.

EAr.ty STUBBLE.

Bulb round, smooth, and regular. The skin, where ex-
posed to light and air, is of a brownish-green; but, where
covered by the soil, yellow. ‘The flesh is firm, and well
flavored.

The Early Stubble is recommended as forming its bulbs
quickly and uniformly, and as being well adapted for late
sowing. It yields abundantly; keeps well; is a good sort for
the table; and, in some localities, is preferred to the Common
Yellow for cultivation for farm purposes.

GREEN-Tor YELLOw.

In form and foliage, this variety resembles the Common
Purple-top ; but usually attains a larger size when grown in

RUTA-BAGA, OR SWEDE TURNIP. 89

similar situations. Skin, above the surface of the soil, green ;
below ground, yellow. The flesh is solid, sweet, and well
flavored, but inferior to that of the Purple-top. It keeps
well, is of fair quality for the table, and, on account of its
great productiveness, one of the best of all varieties for
growing for feeding stock.

GREEN-Tor WHITE.

Bulb turbinate, smooth, and symmetrical. The skin above
ground is of a fine, clear, pea-green; often browned or mel-
lowed where exposed to the direct influence of the sun:
below the surface of the ground, it is uniformly white. The
flesh is also white, comparatively solid, very sweet, and of
fair quality for table use. It differs from the Purple-top
White, not only in color, but in size and quality; the bulbs be-
ing larger, and the flesh not quite so firm or well flavored.

The Green-top White is productive ; continues its growth
till the season has far advanced; is little affected by severe
weather ; and, when sown in good soil, will yield an agricul-
tural crop of twenty-five or thirty tons to an acre.

Laine’s Improvep Purpte-Tor. Law. and Gen. Farmer.

This variety differs from most, if not all, of the varieties of
Swedish turnips, in having entire cabbage-like leaves, which,
by their horizontal growth, often nearly cover the surface of
the ground. In form, hardiness, and quality, it is fully equal
to any of the other sorts. Growing late in the autumn, it
is not well adapted to a climate where the winter commences
early. It has little or no tendency to run to seed in the
fall; and even in the spring, when set out for seed, it is a
fortnight later in commencing this function than other varie-
ties of Ruta-bagas. It requires good land, in high condi-
tion; and, under such circumstances, will yield abundantly,

and is worthy of cultivation. The bulb, when well grown, has
12

90 ESCULENT ROOTS.

an almost spherical form; a fine, smooth skin, purple above
ground, yellow below, with yellow, solid, and well-flavored

flesh.
Purpie-lTor Wuiret.

Bulb oblong, tapering toward the lower extremity, five or
six inches in diameter, seven or eight inches in depth, and
less smooth and regular than many of the yellow-fleshed
varieties. The skin is of a clear rich purple, where it comes
to air and light, but, below the ground, pure white; flesh
white, very solid and fine-grained, sugary, and well flavored.

The variety is hardy, productive, keeps remarkably well, is
good for table use, and may be profitably grown for agricul-
tural purposes. Upwards of twenty-eight tons, or nine
hundred and sixty bushels, have been raised from an
acre.

RiveEr’s.

Root regularly turbinate, or fusiform, of full medium size,
smooth, and with few small or fibrous roots; neck two inches
long; skin, above ground, green, washed with purplish-red
where most exposed to the sun, — below ground, yellow; flesh
yellow, firm, sweet, and well flavored. Esteemed one of the
best, either for stock or the table. Keeps fresh till May or
June.

Sxrrvine’s Purpie-Top.
Skirving’s Improved Purple-top. Skirving’s Liverpool. Southold Tur-
nip, of some localities. :

Bulb ovoid, or regularly turbinate, and rather deeper in
proportion to its diameter than the common Purple-top Yel-
low ; surface remarkably smooth and even, with few fibrous
roots, and seldom deformed by larger accidental roots, al-
though, in unfavorable soils or seasons, a few coarse roots are
put forth in the vicinity of the tap-root; size full medium, —
five to seven inches in length, and four or five inches in dia-
meter. Sometimes, when sown early in good soil, and
harvested late, the average will considerably exceed these

RUTA-BAGA, OR SWEDE TURNIP. 91

dimensions. Neck short, but, when grown in poor soil, com-
paratively long; skin, above ground, fine, deep purple, —
below ground, yellow, —the colors often richly blending to-
gether at the surface ; flesh yellow, of solid texture, sweet,
and well flavored.

This variety was originated by Mr. William Skirving, of
Liverpool, Eng. In this country it has been widely dissemi-
nated, and is now more generally cultivated for table use and
for stock than any other of the Swede varieties. The plants
seldom fail to form good-sized bulbs. It is a good keeper ; is
of more than average quality for the table ; and long experi-
ence has proved it one of the best sorts for cultivation on
land that is naturally shallow and in poor condition. On
soils in a high state of cultivation, upwards of nine hundred
bushels have been obtained from an acre.

In sowing, allow twenty inches between the rows, and thin
to ten or twelve inches in the rows.

SwEET GERMAN.

Bulb four or five inches in dia-
meter, six or seven inches in
depth, turbinate, sometimes near-
ly fusiform. In good soil and
favorable seasons, it is compara-
tively smooth and regular ; but,
under opposite conditions, often
branched and uneven. Neck two,
or three inches in length; skin
greenish- brown above ground,
white beneath; flesh pure white, Se Pesta ae
of extraordinary solidity, very sweet, mild, and well flavored.

It retains its solidity and freshness till spring, and often at
midsummer has no appearance of sponginess or decay. Asa
table variety, it must be classed as one of the best, and is
recommended for general cultivation.

92 ESCULENT ROOTS.

Wuitt FRENCH.
Long White French.

The roots of this variety are produced entirely within the
earth. ‘They are invariably fusiform; and, if well grown,
measure four or five inches: in diameter,
and from eight to ten inches in length.
Foliage not abundant, spreading ; skin
white; flesh white, solid, mild, sweet, and
delicate. It is not so productive as some
other varieties, and is therefore not so
well adapted to field culture; but for ta-
ble use it is surpassed by few, if any, of
its class.

A rough-leaved, fusiform-rooted variety
of the common garden-turnip: is known
by the name of “ White French” in many
localities ; but, according to the most relia-
ble authority, that name has not only long
been used in connection with, but pro-

perly belongs to, the white turnip above
White French. described.

SALSIFY, OR OYSTER-PLANT.
Leek-leaved Salsify. Vegetable Oyster. Purple Goat’s Beard.

Tragopogon porrifolius.

The Salsify is a hardy biennial plant, and is principally
cultivated for its roots, the flavor of which resembles that of
the oyster; whence the popular name.

The leaves are long and grass-like, or leek-like ; the roots
are long and tapering, white within and without, and, when
grown in good soil, measure twelve or fourteen inches in
length, and rather more than an inch in diameter at the
crown.

SALSIFY, OR OYSTER-PLANT. 93

Soil and Cultivation. — The Oyster-plant succeeds best in
a light, well-enriched, melMow soil ; which, previous to sowing
the seeds, should be stirred to the depth of twelve or fifteen
inches. The seeds should be sown annually, in the same
manner and at the same time as the seeds of the carrot and
parsnip. Make the drills fourteen inches apart; cover the
seeds an inch and a half in depth; and thin, while the plants
are young, to four or five inches asunder.

Early sowings succeed best; as the seeds, which are gene-
rally more or less imperfect, vegetate much better when the
earth is moist than when dry and parched, as it is lable to
become when the season is more advanced. Cultivate in the
usual manner during the summer ; and, by the last of Sep-
tember or beginning of October, the roots will have attained
their full growth, and be ready for use. The plants will
sustain no injury during the winter, though left entirely un-
protected in the open ground ; and the table may be supplied
directly from the garden, whenever the frost will admit of
their removal. A portion of the crop should, however, be
taken up in autumn, and stored in the cellar, like other roots ;
or, which is perhaps preferable, packed in earth or sand.
Roots remaining in the ground may be drawn for use till
April, or until the plants have begun to send up their stalks
for flowering.

Seeds, — production and quantity. — For the production of
seeds, allow a few plants to remain during the winter in the
open ground where they were sown. ‘They will blossom in
June and July. When fully developed, the stem is about
three feet in height, cylindrical, and branching. ‘The flowers
are large, of a very rich violet-purple, and expand only by
day and in comparatively sunny weather. As the flowers are
put forth in gradual succession, so the heads of seeds are ri-
pened at intervals, and should be cut as they assume a
brownish color.

The seeds are brownish, — lighter or darker as they are

94 ESCULENT ROOTS.

less or more perfectly matured, — long and slender, furrowed
and rough on the sides, tapering te a long, smooth point at
the top, often somewhat bent or curved, and measure about
five-eighths of an inch in length. They will keep four
years.

An ounce contains three thousand two hundred seeds, and
will sow a row eighty feet in length. Some cultivators put
this amount of seed into a drill of sixty feet; but if the seed
is of average quality, and the season ordinarily favorable, one
ounce of seed will produce an abundance of plants for eighty
or a hundred feet.

Use. — 'The roots are prepared in various forms ; but, when
simply boiled in the manner of beets and carrots, the flavor
is sweet and delicate. The young flower-stalks, if cut in the
spring of the second year and dressed like asparagus, resem-
ble it in taste, and make an excellent dish.

The roots are sometimes thinly sliced, and, with the addi-
tion of vinegar, salt, and pepper, served as a salad. They
are also recommended as being remedial or alleviating in
cases of consumptive tendency.

There is but one species or variety now cultivated.

SCOLYMUS.
Spanish Scolymus. Spanish Oyster-plant. Scolymus Hispanicus.

In its natural state, this is a perennial plant; but, when cul-
tivated, it is generally treated as an annual or as a biennial.
The roots are nearly white, fleshy, long, and tapering in their
general form, and, if well grown, measure twelve or fifteen
inches in length, and an inch in diameter at the crown.
When cut or bruised, or where the fibrous roots are broken
or rubbed off, there exudes a thick, somewhat viscous fluid,
nearly flavorless, and of a milk-white color. The leaf is

SCORZONERA. 95

large, often measuring a foot or more in length, and three
inches in diameter, somewhat variegated -with green and
white, deeply lobed ; the lobes or divisions toothed, and the
teeth terminating in sharp spines, in the manner of the leaves
of many species of thistles. When in flower, the plant is
about three feet in height. ‘The flowers, which are put forth
singly, are of an orange-yellow, and measure an inch and a
half in diameter. ‘The seeds are flat, and very thin, mem-
branous on the borders, of a yellowish color, and retain their
vitality three years. An ounce contains nearly four thousand
seeds.

Soil and Cultivation. — Any good garden loam is adapted
to the growth of the Scolymus. It should be well and deeply
stirred as for other deep-growing root crops. ‘The seeds
should be sown from the middle of April to the 10th of May,
in drills an inch deep, and fourteen inches asunder. . ‘Thin
the young plants to five inches distant in the rows; and,
during the summer, treat the growing crop as parsnips or
carrots.

Use. — It is cultivated exclusively for its roots, which are
usually taken up in September or October, and served at
table, and preserved during the winter, in the same manner
as the Salsify, or Oyster-plant. They have a pleasant, deli-
cate flavor; and are considered to be not only healthful, but
remarkably nutritious.

SCORZONERA.
Black Oyster-plant. Black Salsify. Scorzonera Hispanica.

This is a hardy perennial plant, introduced from the south
of Europe, where it is indigenous. The root is tapering, and
comparatively slender, — when well developed, measuring
about a foot in length, and an inch in diameter near the
crown, or at the broadest part; skin grayish-black, coarse,
somewhat reticulated, resembling the roots of some species of

96 ESCULENT ROOTS.

trees; flesh white; leaves long, ovate, broadest near the end,
and tapering sharply to the stem. ‘They are also more or
less distinctly ribbed, and have a few remote teeth, or serra-
tures, at the extremities. When in flower, the plant measures
about four feet in height; the stalk being nearly cylindrical,
slightly grooved or furrowed, smooth, and branched towards
the top. ‘The flowers are large, terminal, yellow; the seeds
are whitish, longer than broad, taper towards the top, and
retain their vitality two years. An ounce contains about two
thousand five hundred seeds.

Soil and Culture. —Though a perennial, it is generally
cultivated as an annual or biennial, in the manner of the car-
rot or parsnip. ‘Thompson says, “ It succeeds best in a light,
deep, free soil and an open situation. It is raised from seed,
which may be sown in drills one foot apart, covering with
soil to,the depth of half an inch. As it is apt to run to seed
the same year in which it is sown, and consequently to be-
come tough and woody,” the planting should not be made too
early, particularly in the warmer sections of the country. A
second sowing may be made about four weeks from the first,
‘“‘as a precautionary measure, in case the plants of the
first sowing should run. ‘The young plants, when three or
four inches high, should be thinned out to eight inches
asunder in the rows. ‘Towards the middle or last of Septem-
ber, the roots will have attained sufficient size to be drawn
for immediate use: others will come in for use in October and
November. In the latter month, they will be in perfection ;
and, before the closimg-up of the ground, a quantity may be
taken up, and stored in sand for the winter. When the
ground is open, the roots may be drawn from time to time,
as required for immediate use. About the middle of Apvril,
the roots remaining in the ground will begin to run to flower;
after which they soon become hard, woody, and unfit for the
table. Before this takes place, however, they may be taken
up, and stored in sand, where they may be kept for use til
May or June.”

SKIRRET. 97

To raise Seed. — Allow a few well-grown plants to remain
in the ground during winter ; or select a few good-sized roots
from those harvested in autumn, and reset them in April,
about eighteen inches apart, covering them to the crowns.
The seed will ripen at the close of the summer or early in
autumn. Seed saved from plants of the growth of two sea-
sons is considered best; that produced from yearling plants
being greatly inferior.

Use. —It is cultivated exclusively for its roots; no other
portion of the plant being employed in domestic economy.
The flesh of these is white, tender, sugary, and well flavored.
They are boiled in the manner of the parsnip, and served
plain at the table; or they may be cooked in all the forms of
salsify or scolymus. Before cooking, the outer, coarse rind
should be scraped off, and the roots soaked for a few hours
in cold water for the purpose of extracting their bitter
flavor.

Se Ke eRe
Crummock, of the Scotch. Sium sisarum.

Skirret is a hardy perennial, and is cultivated for its roots,
which are produced in groups, or bunches, joined together at
the crown or neck of the plant. They are oblong, fleshy, of
a russet-brown color without, white within, very sugary, and,
when well grown, measure six or eight inches in length, and
nearly an inch in diameter.

The leaves of the first year are pinnate, with seven or nine
oblong, finely toothed leaflets. When fully developed, the
plant measures from three to five feet in height; the stem
being marked with fine, parallel, longitudinal grooves, or
lines. The flowers are small, white, and are produced in
umbels at the extremities of the branches. ‘The seeds, eight
thousand of which are contained in an ounce, are oblong, of a

greenish-gray color, and closely resemble those of the com-
13

98 ESCULENT ROOTS.

mon caraway. They will keep but two years ; and, even when
newly grown, sometimes remain in the ground four or five
weeks before vegetating.

Soil and Culture. —Skirret succeeds best in light, mellow
soil, and is propagated by suckers, or seeds. ‘The best method
is to sow the seeds annually, as, when grown from slips, or
suckers, the roots are liable to be dry and woody ; the seeds,
on the contrary, producing roots more tender, and in greater
perfection.

Sow the seeds in April, in drills one foot apart, and about
an inch in depth; thin to five or six inches; and, in Septem-
ber, some of the roots will be sufficiently grown for use.
Those required for winter should be drawn before the
closing-up of the ground, and packed in sand.

To propagate by Slips, or Suckers. —In the spring, remove
the required number of young shoots, or sprouts, from the side
of the roots that have remained in the ground during winter,
not taking any portion of the old root in connection with the
slips; and set them in rows ten inches asunder, and six inches
apart in the rows. They will soon strike, and produce roots
of suitable size for use in August or September.

To raise Seeds.— The plants that have remained in the
ground during the winter, if not disturbed, will send up stalks
as before described, and ripen their seeds at the close of the
summer. ‘l'wo or three plants will yield all the seeds ordi-
narily required for a single garden.

Use. — 'The roots were formerly much esteemed, but are
now neglected for those greatly inferior. When cooked and
served as salsify or scorzonera, they are the whitest and sweet-
est of esculent roots, and afford a considerable portion of
nourishment.

There are no varieties.

SWEET POTATO. 99

SWEET POTATO.

Spanish Potato. Carolina Potato. Convolvulus batatus. Ipomeea
batatas.

The Sweet Potato is indigenous to both the East and West
Indies. Where its growth is natural, the plant is perennial ;
but, in cultivation, it is always treated as an annual. The
stem is running or climbing, round and slender; the leaves
are heart-shaped and smooth, with irregular, angular lobes ;
the flowers, which are produced in small groups of three or
four, are large, bell-shaped, and of a violet or purple color ;
the seeds are black, triangular, and retain their vitality two
or three years, — twenty-three hundred are contained in an
ounce.

The plants rarely blossom in the Northern or Middle States,
and the perfect ripening of the seeds is of still more rare
occurrence. ‘The latter are, however, never employed in
ordinary culture; and are sown only for the production of
new varieties, as is sometimes practised with the common
potato.

Soil, Planting, and Cultivation. —In warm climates, the
Sweet Potato is cultivated in much the same manner as
the common potato is treated at the North. It succeeds best
in light, warm, mellow soil, which should be deeply stirred
and well enriched. ‘The slips, or sprouts, may be set on ridges
four feet apart, and fifteen inches from plant to plant; or in
hills four or five feet apart in each direction, three plants
being allowed to a hill. During the summer, give the vines
ordinary culture ; and late in September, or early in October,
the tubers will have attained their growth, and be ready for
harvesting. The slips, or sprouts, are generally obtained by
setting the tubers in a hot-bed in March or April, and break-
ing off or separating the sprouts from the tubers as fast as
they reach four or five inches in height or attain a suitable

100 ESCULENT ROOTS.

size for transplanting. In favorable seasons, the plucking
may be repeated three or four times. In setting out the
slips, the lower part should be sunk from one-third to one-
half the entire length ; and, if very dry weather occurs, water
should be moderately applied.

Keeping. — The essentials for the preservation of Sweet
Potatoes are dryness and a warm and even temperature.
Where these conditions are not supplied, the tubers speedily
decay. By packing in dry sand, and storing in a warm, dry
room, they are sometimes preserved in the Northern States
until the time of starting the plants in spring.

Varieties. —Though numerous other varieties, less marked
and distinctive, are described by different authors, and are
catalogued by gardeners and seedsmen, the principal are as
follow : —

Kentucky Earty Rep. Murray.
Red Nansemond.

Tubers red, or purplish-red, of medium size; flesh yellow,
dry, sweet, and of good quality. A very prolific, hardy
variety ; recommended as the best red Sweet Potato for
Northern culture.

Larce WHITE. _
Patate-blanche of the French.

Tubers from six to ten inches in length, — thickest at the
middle, where they measure from two to nearly three inches
in diameter ; weight from six ounces to a pound and up-
wards; skin dusky white; flesh nearly white, but with a
shade of yellow. Not so fine-grained or so sweet as the Yel-
low or Purple, but quite farinaceous and well flavored.

It requires a long season in order to its full development ;
but, bemg remarkably hardy, it will succeed well in any of
the Middle States, and attain a fair size in the warmer sec-
tions of New England.

SWEET POTATO. 101

NANSEMOND.
Yellow Nansemond.

A variety said to have originated in Nansemond County,
Va.; whence the name. ‘Tubers large, yellow, swollen at
the middle, and tapering to the ends; flesh yellow, dry,
unctuous, sweet, and well flavored.

It is early fit for the table; matures in short seasons; is
very productive; succeeds well in almost any tillable soil ;
and, having been long acclimated, is one of the best sorts for
cultivation at the North,—very good crops having been
obtained in Maine and the Canadas.

PURPLE-SKINNED.
New-Orleans Purple. Patate violette. Vil.

Tubers swollen at the middle, and tapering in each direc-
tion to a point, — measuring, when well grown, from seven to
nine inches in length, and from two to three inches in diame-
ter; skin smooth, reddish-purple ; flesh fine-grained, sugary,
and of excellent quality. The plants attain a remarkable
length, and the tubers are rarely united about the neck as in
most other varieties. :

The Purple-skinned is early and productive, but keeps
badly. It would probably succeed much better in cool
climates than either the White or the Yellow. It is much
grown in the vicinity of Paris.

ReEpD-SKINNED, OR AMERICAN RED.

Tubers fusiform, long, and comparatively slender, — the
length often exceeding twelve inches, and the diameter rarely
above two inches; weight from three to ten ounces; skin
purplish-red, smooth and shining; flesh yellow, very fine-
grained, unctuous, sugary, and farinaceous; plant long and
slender.

102 ESCULENT ROOTS.

This variety is early, quite hardy, very productive, and
excellent, but does not keep so well as the yellow or white
sorts. Itis well adapted for cultivation in the cooler sections
of the United States; where, in favorable seasons, the crop
has proved as certain, and the yield nearly as abundant, as
that of the common potato.

RosE-CotorEepD. Vil.

Tubers somewhat ovoid, or egg-shaped, often grooved, or
furrowed, and of extraordinary size. Well-grown specimens
will measure eight or nine inches in length, and four inches
or more in diameter; frequently weighing two and a half,
and sometimes greatly exceeding three pounds. © Skin rose-
colored, shaded or variegated with yellow; flesh sweet, of a
pleasant, nut-like flavor, but less soft or unctuous than that of
the other varieties.

It is hardy, remarkably productive, and, its excellent
keeping properties considered, one of the best sorts for culti-
vation.

YELLOW-SKINNED.
Yellow Carolina.

Tubers from six to ten inches in length, thickest at the
middle, where they measure from two to three inches in dia-
meter, and pointed at the extremities; weight varying from
four to twelve ounces and upwards; skin smooth, yellow ;
flesh yellow, fine-grained, unctuous, and remarkably sugary, —
surpassing, in this last respect, nearly all other varieties. Not
so early as the Red-skinned or the Purple.

When grown in the Southern States, it yields well; per-
fectly matures its crop; and, in color and flavor, the tubers
will accord with the description above given. When grown
in the Middle States, or in the warmer parts of New Eng-
land, it decreases in size; the tubers become longer and more
slender ; the color, externally and internally, becomes much

TUBEROUS-ROOTED TROPGOLUM. 103

paler, or nearly white; and the flesh, to a great extent, loses
the fine, dry, and sugary qualities which it possesses when
grown in warm climates.

TUBEROUS-ROOTED CHICKLING VETCH.
Tuberous-rooted Pea. Eatable-rooted Pea. Lathyrus tuberosus.

Perennial; stem about six feet high, — climbing, slender,
four-sided, smooth, and of a clear green color; flowers rather
large, in bunches, of a fine carmine rose-color, and somewhat
fragrant; pod smooth; seeds rather large, oblong, a little
angular, of a brown color, spotted with black; root spread-
ing, furnished with numerous blackish, regularly shaped
tubers, which are generally from an ounce to three ounces in
weight.

The roots are very farinaceous, and, when cooked, are highly
esteemed. In taste, they somewhat resemble roasted chest-
nuts. Where the roots are uninjured by the winter, the
plant increases rapidly, and is liable to become a troublesome
inmate of the garden.

TUBEROUS-ROOTED TROPCSOLUM. Thomp.

Ysano. Tropceolum tuberosum.

This is a perennial plant from Peru, and deserves mention
as a recently introduced esculent. It produces an abundance
of handsome yellow and red tubers, about the size of small
pears; the taste of which is not, however, very agreeable.
On this account, a particular mode of treatment has been
adopted in Bolivia, where, according to M. Decaisne, they
are treated in the following manner : —

104 ESCULENT ROOTS.

The tubers designated “‘ Ysano,” at La Paz, require to be
prepared before they are edible. Indeed, when prepared like
potatoes, and immediately after bemg taken up, their taste
is very disagreeable. But a mode of making them palatable
was discovered in Bolivia; and the Ysano has there become,
if not a common vegetable, at least one which is quite edible.
The means of making them so consists in freezing them after
they have been cooked, and they are eaten when frozen. In
this state it is said that they constitute an agreeable dish, and
that scarcely a day passes at La Paz without two lines of deal-
ers being engaged in selling the Ysano, which they protect
from the action of the sun by enveloping it in a woollen cloth,
and straw. Large quantities are eaten sopped in treacle, and
taken as refreshment during the heat of the day.

Propagation and Culture. aa The plant may be propagated
by pieces of the tubers, in the same manner as potatoes; an
eye being preserved on each piece. The sets should be
planted in April or May, according to the season, about four
feet apart, in light, rich soil. The stems may be allowed to
trail along the ground, or pea-sticks may be placed for their
support. In dry soils and seasons, the former method should
be adopted ; in those which are moist, the latter. The tubers
are taken up in October, when the leaves begin to decay, and
stored in sand.

TBR UN ae:
English Turnip. Brassica rapa.

The common Turnip is a hardy, biennial plant, indigenous
to Great Britain, France, and other parts of Europe. The
roots of all the varieties attain their full size during the first
year. ‘lhe radical leaves are hairy and rough, and are usually
lobed, or lyrate; but, in some of the sorts, nearly spatulate,

THE TURNIP. 105

with the borders almost entire. The flowers are produced in
May and June of the second year, and the seeds ripen in Ju-
ly; the flower-stalk rises three feet or more in height, with
numerous branches; the leaves are clasping, and much
smoother and more glaucous than the radical leaves of the
growth of the previous year; the flowers are yellow, and are
produced in long, loose, upright, terminal spikes ; the seeds
are small, round, black, or reddish-brown, and are very simi-
lar, in size, form, and color, in the different varieties, — ten
thousand are contained in an ounce, and they retain their
vitality from five to seven years.

Propagation and Culture.— All the sorts are propagated
by seeds; which should be sown where the plants are to
remain, as they do not generally succeed well when trans-
planted. Sowings for early use may be made the last of
April, or beginning of May; but as the bulbs are seldom
produced in perfection in the early part of the season, or
under the influence of extreme heat, the sowing should be
confined to a limited space in the garden. ‘The seeds may
be sown broadcast or in drills: if sown in drills, they should
be made about fourteen inches apart, and half an inch in
depth. The young plants should be thinned to five or six
inches asunder. For a succession, a few seeds may be sown,
at intervals of a fortnight, until the last week in July; from
which time, until the 10th of August, the principal sowing is
usually made for the winter’s supply. In the Middle States,
and the warmer portion of New England, if the season is
favorable, a good crop will be obtained from seed sown as late
as the last week in August.

Harvesting. —'Turnips for the table may be drawn directly
from the garden or field until November, but must be har-
vested before severe freezing weather ; for, though compara-
tively very hardy, few of the varieties will survive the winters
of the Northern States in the open ground.

14

106 ESCULENT ROOTS.

Seed. — As the various kinds readily hybridize, or intermix,
only one variety should be cultivated in the same neighbor-
hood for seed. Select the best-formed bulbs, and transplant
them out in April, in rows two feet apart, and one foot apart
in the rows, just covering the crowns with earth, or leaving
the young shoots level with the surface of the ground.

An ounce of seed will sow eight rods of land, and a
pound will be sufficient for an acre.

Varieties. — The varieties are numerous, as follow: —

AurrincHam. Law.
Yellow Altrincham. Altringham.

This is a yellow-fleshed, field variety, of rather less than
average size. ‘The bulb, however, is of a fine, globular
shape, with a light-green top, very small neck and tap-root,
and possessed of considerable solidity.

BorpER ImpEriat.
Border Imperial Purple-top Yellow.

Bulb five or six inches in diameter, nearly spherical, some-
times flattened, and usually very smooth and symmetrical ;
skin yellow, the upper surface of a bright purple; flesh yel-
low, firm, and sugary ; leaves large.

The variety is of English origin, and is recommended for
its earliness and great productiveness.

Cuivas’s OrANGE Jetty. Thomp.

Bulb of a handsome, round form, with a small top; the
skin is pale orange; and the flesh yellow, juicy, sweet, and
tender. It has very little fibre ; so that, when boiled, it almost

acquires the consistence of a jelly. It originated in Cheshire,
Eng.

THE TURNIP. 107

Cow-Horvy.
Long Early White Vertus. Vil.

Root produced much above ground, nearly
cylindrical, rounded at the end, ten or twelve
inches in length, nearly three inches in dia-
meter, and weighing from one and a half to
two pounds. ‘The skin is smooth and shin-
ing, — white below the surface of the ground,
and green at the top; the flesh is white,
tender, and sugary. Early, very productive,
and remarkable for its regular form and good
quality. As a field-turnip, it is one of the
best ; and, when pulled young, good for table
use. During winter, the roots often become
dry and spongy.

Cow-horn Turnip.

Datss’s Hysrip. Law.

This variety is of English origin, and is said to be a hybrid
from the Green-top Swede and the common White Globe.
Its prevailing traits are, however, those of the White Globe ;
inasmuch as its roots are similar in form and texture.

Foliage strong and luxuriant; root large, oblong, pale yel-
low; the upper surface light green; neck and tap-root small.
The*form of the bulb, though generally oblong, is sometimes
nearly globular; but its more material characteristics, large
size, and luxuriance of growth, are uniformly the same. Its
reputation as a turnip of very superior quality has not been
sustained in this country.

Earty Friar Durtcu.
Early White Dutch. White Dutch.
An old and well-known early garden variety ; bulb round,
very much flattened, and produced mostly within the earth ;
skin white, somewhat washed with green at the insertion of

108 ESCULENT ROOTS.

the leaves, which are of medium size. Before the bulb has
attained its full dimensions, the flesh is fine-grained, tender,
and sweet ; but when ripe, especially in dry seasons, it often
becomes spongy and juiceless: in which condition, it is of no
value for the table; and, even for stock, is comparatively
worthless. Average specimens measure about four inches in
diameter, and two inches and a half in depth.

Earty YEeLttow Durcu.
Yellow Dutch.

This variety has a small, globular root, of a pale-yellow
color throughout. It somewhat resembles the Yellow Malta,
and is a good garden variety. The portion of the bulb above
ground, and exposed to the sun, is washed with green. It is
of medium size, early, tender, rather close-grained, and
sugary; better suited for use in summer and autumn than for
winter. By some, the variety is esteemed the best of the yel-
low garden turnips.

Fintanp. Law.
Yellow Finland.

This is a beautiful, medium-sized turnip, of a bright yellow
throughout, even to the neck; somewhat similar to a firm
| Yellow Malta, but of finer color. The un-
der part of the bulb is singularly depressed :
from this depression issues a small, mouse-
tail-like root. It is somewhat earlier, and

also hardier, than the Yellow Malta.
The flesh is tender, close-grained, and of
a sweet, sugary flavor; the leaves are small,

and few in number; bulb about two inches

Finland Turnip.
in thickness by four inches in diameter, weighing eight or ten
ounces. An excellent garden variety.

FRENEUSE.
Root produced within the earth, — long, tapering, and rather
symmetrical ; size small, — average specimens measuring five

THE TURNIP. 109

or six inches in length, an inch and a half in diameter at the
crown, and weighing eight or ten ounces; skin white, or yel-
lowish-white ; flesh white, dry, very firm, and sugary ; leaves
small, deep green, spreading. Half early, and one of the

best of the dry-fleshed varieties.

GotpEN Batt. Mint. Vil.
Yellow Globe.

Bulb produced mostly within the earth, nearly globular,
and very smooth and symmetrical ; skin bright yellow below
ground, greenish above; leaves compara-
tively small, spreading; flesh pale yellow,
sweet, and well flavored, but not so fine-
grained as that of many other varieties. It
is a good table turnip ; and with the Robert-
son’s Golden Stone, which it greatly resem-

bles, the most valuable for cultivation, where
large-sized garden turnips are required. Its ele tL

size is about that of the last named. Average specimens
measure four inches in diameter, nearly the same in depth,
and weigh from twelve to fourteen ounces.

GREEN Guose. Law.
Green-top White Globe.

Roots of a fine, globular shape, with a small neck and tap-
root ; very white below, and green above, the surface of the
sround ; of medium size, hardy, and firm in texture, but
scarcely so much so as the Green Round; than which it
arrives at maturity rather earlier. It is somewhat larger than
the White Norfolk; has large, deep-green foliage ; grows
strongly ; and produces extraordinary crops: but it soon
becomes spongy, and often decays in autumn or early in
winter.

A sub-variety, of larger size and with softer flesh, is known
by the name of Hungarian Green-top Globe.

110 ESCULENT ROOTS.

GREEN Norrouk. Law.
Green-top Norfolk. Green Round.

A sub-variety of the White Norfolk, of nearly the same
form and size ; the bulb differing principally in the color of
the top, which is green.

The Norfolk turnips are all of a peculiar flattish form ;
rather hollowed towards their neck, as also on their under
side. When grown to a large size, they become more or less
irregular, or somewhat angular. ‘The Green-top variety pos-
sesses these characters in a less degree than the White-top ;
and is generally round, flattened, but not much hollowed, on
the upper or under surface. It is hardier than the White or
Red varieties.

GREEN TANKARD. Law.

Roots more than half above ground ; oblong, or tankard-
shaped; of a greenish color, except on the under surface,
which is white; flesh white and sweet, but of coarse texture.

The term “Tankard” is applied to,such common field
turnips as are of an oblong shape, and the roots of which, in
general, grow much above the surface of the ground. Such
oblong varieties, however, as approach nearest to a round or
globular form, are sometimes termed “ Decanter,” or “ Decan-
ter-shaped turnips.”

In good soils, the Green Tankard sometimes attains a
weight of eight or ten pounds. As a garden variety, it is of

little value.

GREEN-Top Frat.
Similar in size, form, and quality to the common Purple-
top Flat; skin, above ground, green.
Long grown in New England for feeding stock ; and, in its
young state, often used as a table turnip. Now very little
cultivated.

THE TURNIP. 111

GreEN-Tor YELLOw ABERDEEN. Law.
Green-top Yellow Bullock.
An old and esteemed variety, similar in size and form to

the Purple-top Yellow Aberdeen: the color of the top is
bright green. » .

LINcoLNSHIRE RED GLOBE.

This variety is remarkable for its large, deep-green, luxu-
riant foliage. Bulb very large, roundish ; skin, below ground,
white, — above the surface, purple; flesh white, firm, and,
when young, well flavored, and adapted to table use. It yields
abundantly ; is uniformly fair, and free from small roots; an
average keeper; and deserving of cultivation, especially for
agricultural purposes.

Lone Buack.

Except in the form of its roots, this variety much resem-
bles the Round Black. It possesses the same peculiar,
piquant, radish-like flavor ; and is served at table in the same
manner.

Lone WuirE MALreEseE.
Long White Clairfontaine. Vil.

Roots eight or nine inches in length, an inch and a half in
diameter, somewhat fusiform, and very smooth and symmetri-
cal. ‘The crown rises two or three inches above the surface
of the ground, and is of a green color, except where exposed
to the sun, when it often becomes purple or reddish-brown.
Below the surface of the soil, the skin is of a dull or dirty
white. Flesh white, moderately fine, tender, and of a sugary
flavor. Half early.

The variety has some resemblance to the Cow-horn ; but is
smaller, and the flesh not so white.

112 ESCULENT ROOTS.

PETROSOWOODSKS.

Bulb of medium size, flattened, — comparatively smooth
and regular ; tap-root very slender, issuing from a basin; skin
blackish-purple above and below ground, sometimes changing
to yellow about the tap-root of large or overgrown bulbs;
flesh yellow, fine-grained, and tender, if grown in cool
weather, but lable to be fibrous and strong-flavored when
grown during the summer months. The variety is early, and
must be classed as a garden rather than as a field turnip.

PoMERANIAN GLOBE.

Bulb globular, remarkably smooth and regular; the neck
is small, and the skin white, smooth, and glossy ; the flesh is
white, close-grained, tender, and sweet; the leaves are large,
and of a dark-green color, with paler or whitish nerves.
Half early.

When in perfection, the bulbs measure three and a half or
four inches in diameter, about the same in depth, and weigh
from fourteen to eighteen ounces. If sown early in good
soil, and allowed the full season for development, the roots
sometimes attain a weight of eight or ten pounds. It is gene-
rally cultivated as a field turnip, but is also sown as a garden
variety ; the roots being of good quality for the table, if
pulled when about half grown.

Preston, ork LivErPooL YELLow. Law.

An early sort, somewhat resembling the Yellow Malta:
the bulbs attain a larger size, the foliage is stronger, and the
basin, or depression, about the tap-root less deeply sunk.

Purpie-Top Fat.
Red-top Flat.

Bulb round, flattened, nearly one-half growing above
ground; neck and tap-root small; skin reddish-purple where

THE TURNIP. TS

exposed to light and air, and white below the surface of the
soil; flesh very white, close-grained while young, and of a su-
gary but often bitter taste. During winter, it usually becomes
dry and spongy. Average specimens measure two and a half
inches in depth, four or five inches in diameter, and weigh
from sixteen to twenty ounces.

This old and well-known variety, at one period, was the
principal field as well as garden turnip of the Northern and
Middle States. It is now, however, very little cultivated ;
being superseded by the Strap-leaved and other more de-
sirable sorts.

PurptE-lTorp Strrap-LEAVED.

Bulb very flat, smooth, and regular in form, produced
almost entirely above ground; tap-root slender; leaves few,
upright, broad, rounded at the ends,
and tapering to the neck, which is
very small; skin above, clear, bright
purple, — below, pure white, often fine-
ly clouded or shaded at the union of the
colors; flesh clear white, firm, solid,
sugary, mild, and remarkably well-

flavored; size medium, — measuring
about two inches and a half in depth |
by four or five inches in diameter, and weighing from ten to
twelve ounces. Field-grown roots, with the benefit of a long

Purple-top Strap-leaved Turnip.

season and rich soil, attain much greater dimensions; often,
however, greatly deteriorating in quality as they increase
over the average size.

This variety is unquestionably one of the best of the flat
turnips, either for the garden or field. It is early, hardy,
very prolific, will thrive in almost any description of soil, is
of excellent quality, and rarely fails to yield a good crop. It

is the best of all the flat turnips for sowing among corn or
15

114 ESCULENT ROOTS.

potatoes, or upon small patches of the garden from which
early pease or beans have been harvested. '

Purreie-Torp YELLow ABERDEEN.
Purple-top Aberdeen. Purple-top Yellow Bullock.

Bulb globular, reddish-purple above, and deep yellow be-
low ; tap-root very small; leaves deep green, comparatively
short, and inclined to grow horizontally.

In rich soil and long seasons, the bulbs sometimes attain a
weight of eight or ten pounds; but specimens of average size
measure about four inches in depth, nearly five inches in dia-
meter, and weigh from sixteen to twenty ounces. The flesh
is pale yellow, tender, sugary, and nearly equal to that of the
Swedes in solidity. The variety is very hardy, and, although
generally grown for farm purposes, is really superior to many
sorts cultivated exclusively for table use.

Rep Guospe. Law.

An old, medium-sized, globular turnip, well suited for
cultivation in light soil and on exposed or elevated situations.
Skin red, where exposed to the sun, — below ground, white ;
flesh white, and finer in texture than that of the White Globe.
It is not suited for table use ; and is generally field-grown, and
fed to stock.

Rep Norro.k.
Red-top Norfolk. Red Round.

This is a sub-variety of the White Norfolk, the size and
form being nearly the same. Skin washed, or clouded with
red where exposed to the light. It is firmer in texture, and
more regular in its form, than the last named; and, if there
be any difference in size, this is the smaller variety.

THE TURNIP. 115

Rep TANKARD.

Bulb produced partially above ground, pyriform, eight or
nine inches in depth, four or five inches in diameter, and
weighing about three pounds; below ground, the skin is
white, — above, purple or violet; flesh white, rather firm,
sugary, and well flavored; foliage large.

It is recommended for its earliness and productiveness, but
must be considered a field rather than a table variety.

Ropertson’s GotpEN Stone. Mint. Vil.

An excellent, half-early variety; form nearly globular ;
color deep orange throughout, sometimes tinged with green
on the top; size above medium, — average specimens measur-
ing nearly four inches in depth, four inches in diameter, and
weighing from sixteen to eighteen ounces ; flesh firm, and well
flavored.

The Robertson’s Golden Stone is remarkably hardy, keeps
well, and is one of the best of the Yellows for autumn or
winter use.

Rounp Brack. Law.

Leaves few, small, and comparatively smooth ; bulb pro-
duced almost or altogether under ground, of an irregular,
roundish form, often divided, or terminating in thick branches at
its lower extremity; skin black, and very tough; flesh white.

The variety is extensively cultivated in some parts of EKu-
rope, and is much esteemed for its peculiar, piquant, some-
what radish-like flavor. It is sometimes served in its crude
state as a salad.

Six Weeks. Law.
Autumn Stubble. Early Dwarf.

Bulb produced much above ground, rather large, and of an
iregular, globular form. It soon arrives at maturity; but, on

116 ESCULENT ROOTS.

account of its natural softness of texture, should always be
sown late, and used before severe frosts. As descriptive of
its earliness, it has received the above names; being suited
for very late sowing, after the removal of early crops; or for
making up blanks in turnip-fields, where the first sowing may
have partially failed.

It is well flavored, but soon becomes dry and spongy, and
is unsuitable for use during winter. Skin white below the
surface of the ground, greenish above. Field-grown speci-
mens sometimes weigh three pounds and upwards.

Smatt Lone YELLow.

Leaves very small, and spreading; root generally entirely
under ground, small, and of an oblong or carrot shape, ter-
minating abruptly at the point; skin pale yellow; flesh
yellow, firm, dry, and sugary, with some degree of piquancy.
It is a good variety for the table, and also a good keeper.

Snow-Batt.
Navet Boule de Neige. Vii.

The bulb of this variety is nearly spherical, very smooth
and regular; size medium,—the average dimensions being
four inches in diameter, four and a half in depth, and the
weight about a pound. ‘The neck is small, and the skin
white. The flesh of the young bulbs is white, fine-grained,
tender, and sugary; but, if overgrown or long kept, it is
hable to become dry and spongy.

The variety is early, and, though classed by seedsmen as a
garden turnip, is well adapted for field culture ; as it not only
yields abundantly, but succeeds well when sown late in the
season on land from which early crops have been harvested.

STONE GLOBE.

Bulb globular, and regularly formed, growing mostly be-
neath the surface of the ground. It belongs to the White-

THE TURNIP. tT

globe varieties, and is considered the hardiest and the best
suited for winter use of any of its class. The leaves are
larger, stronger, and deeper colored, than any of the White-
globe sorts. _

Skin and flesh white; texture moderately close ; - flavor
sweet, and its keeping properties good ; size rather large.

TELTOW, oR SMALL BERLIN.
Teltau.

This is said to be the smallest of turnips; its leaves not
exceeding in number those of the radish. The root is fusi-
form or spindle-shaped, not very regular, and produced
entirely under ground; skin dusky white; flesh dry, dull
white, very fine-grained, piquant, and sugary; leaves erect,
- yellowish-green. Early. ‘The roots measure three inches
long by about an inch and three-fourths at their largest
diameter, and weigh from three to four ounces.

The Teltow Turnip is much esteemed on account of its
excellent qualities, and is one of the best early garden varie-
ties.

According to Loudon, it is in high repute in France, Ger-
many, and Holland; and is grown in the sandy fields around
Berlin, and also near Altona, whence it is imported to the
London market. It is, or was, grown in immense quantities
in the neighborhood of Moscow.

The peculiar flavor is in the outer rimd. When used, it
should not be peeled. It bears transplanting well; and may be
set in rows one foot apart, and nine inches apart in the rows.

Waitte’s Hysrip Ec Lipset.

A recent variety, of English origin, introduced by Mr.
John G. Waite, a seed-merchant of London. As figured and
described, it is of large size, very richly colored, and remark-
ably smooth and symmetrical. At the crown, it is broad and
round-shouldered, and measures about six inches in diameter ;

118 ESCULENT ROOTS.

which size is nearly retained to a depth of eight or nine
inches, when it contracts in a conical form to a tap-root.
Color of upper portion, clear purple, richly clouded, and
contrasting finely with the yellow on the lower part. It is
represented as a turnip of excellent quality, and as being
very productive.

When cultivated in this country, it has generally fallen
short of the excellence it is represented as attaining in Eng-
land. It is apparently not adapted to the dry and warm
summers of the United States.

WuitE Grose. Law.
Common Field Globe.

Root globular; skin smooth, perfectly white ; flesh also
white; neck and tap-root small. Although this description
embraces the principal characters of the White Globe, there
is considerable variety in the turnips to which this name is
applied, arising from the degree of care and attention be-
stowed by growers in selecting their seed-roots; and the
shape is often not a little affected by the soil in which they
are grown. ‘Thus Globes of any kind, and particularly those
of this variety, when grown on a very superior, rich soil, may
be said to be forced beyond their natural size, and thereby
acquire somewhat of a monstrous or overgrown appearance ;
losing, in a great measure, them natural symmetry.

This variety is better adapted to field culture than to the
garden, as it is altogether too coarse in texture for table use.
It is a poor keeper, and, in unfavorable seasons, sometimes
decays before the time of harvesting. Specimens have been
grown weighing fifteen and even eighteen pounds.

WuitEe Norrok.
White Round.
A large English variety, somewhat irregular in form, but
usually more or less compressed, and sometimes pyriform ;

THE TURNIP. 119

the upper portion of the root being produced four or five
inches above ground. Specimens sometimes measure ten or
twelve inches in diameter. The leaves are large, and rather
numerous; the skin white below the surface, and often white
above, but sometimes washed with green; flesh white and
coarse-grained, but sweet. Very late.

It is but a sub-variety of the Common Flat Turnip, and
oftentimes attains a most extraordinary size. For the garden,
it possesses no value. It is grown exclusively as an agricul-
tural or field turnip ; but is very liable to rot; soon becomes
spongy ; and can only be classed as third-rate, even for feed-
ing stock.

WHITE STONE.
Early Stone. White Garden Stone.

This common and well-known garden turnip somewhat
resembles the White Dutch; but has stronger foliage, is
rounder in form, and finer in texture. A carefully selected
and improved variety of this is known by the name of
Mouse-tail Turnip ; and, in addition, some catalogues contain
varieties under the name of Red-topped Mouse-tail, &c.

Skin and flesh white; size full medium, measuring three
and a half to four inches in depth by four and a half or five
inches in diameter.

WuitE TANKARD.
Navet Gras d’Alsace. Vil.

Bulb pyriform, cylindrical at the crown, which, like that
of the Red Tankard, rises two or three inches from the
ground ; skin white in the earth, green above; flesh white,
tender, sweet, rather firm, and close-grained. LEarly.

Vilmorin mentions two varieties; one having entire leaves,
the .other with lyrate or lobed leaves; giving preference,
however, to the one with entire leaves.

Like most of the Tankards, the variety seems better
adapted to agricultural than to horticultural purposes.

120 ESCULENT ROOTS.

Wuitt-Tor Fuat.

Bulb similar in size and form to the Green-top Flat ; leaves
few and small; skin uniformly white; flesh white, firm, su-
gary, and well flavored. As a table variety, it is superior to
the Purple-top Flat or the Green-top.

Wuitr-Tor StTrap-LEAVED.

This is a sub-variety of the Purple-top Strap-leaved ; dif-
fering little, except in color. ‘The leaves are erect, few and
small, somewhat lanceolate, and nearly entire on the borders ;
the bulb is of medium size, much flattened, green above
ground, white below, and remarkably smooth and regular in
form; tap-root very small; the flesh is white, very fine-
grained, saccharine, mild, and excellent.

Early, productive, and recommended as one of the best
varieties for field or garden culture.

The Strap-leaved Turnips appear to be peculiarly adapted
to the climate of the Northern States, and are greatly supe-
rior in all respects to the Common White and Purple-top
Flat varieties. Though of comparatively recent introduction,
they have been widely disseminated; and, wherever grown,
are highly esteemed.

Yettow Marra. MéInt.
Maltese. Golden Maltese.

A beautiful, very symmetrical, small-bulbed, early variety,
slightly flattened above, somewhat concave about, the tap-root,
which, as well as the neck, is remarkably small; skin very
smooth, bright orange-yellow; foliage small, and not abun-
dant, — on which account the plants may be grown quite close
to each other; flesh pale-yellow, fine-grained, and well fla-
vored. It is a good garden variety, and one of the best of

THE TURNIP. 12

the Yellows for summer use. Average bulbs measure two
inches in depth, four inches in diameter, and weigh about ten
ounces.

YELLOW SCARISBRICK.

Bulb flattened, smooth, and regular; neck small; skin
pale yellow; —above ground, green; flesh yellowish-white,
tender, and sweet; leaves of medium size, very pale-green.
Season late. Well-grown specimens measure four inches in
diameter, and about three inches in depth.

YELLOW STONE.

Very similar to the Golden Ball or Yellow Globe. Com-
pared with these varieties, the bulb of the Yellow Stone is
produced more above ground, and the upper surface is more
colored with green. One of the best of garden turnips.

YELLow TANKARD. Jil.

Root somewhat fusiform, or of a long, irregular, tankard
shape; the crown rising just above the ground. Average
specimens measure seven or eight inches in length, three
inches and a half in diameter, and weigh about twenty-four
ounces. Skin yellowish-white below ground, green above ;
flesh pale yellow, firm, and sugary; leaves large. It is
esteemed for the solidity of its flesh, and for its earliness and
productiveness. A good variety for either field or garden.

16

122 ALLIACEOUS PLANTS.

CHAPTER IL.

ALLIACEOUS PLANTS.

The Cive. Garlic. Leek. Onion. Rocambole. Shallot. Welsh
Onion.

Te EieCainok.
Chive. Allium schoenoprasum.

Tue Cive is a hardy, bulbous-rooted, perennial plant, in-
digenous to France and Great Britain. The leaves, which
are produced in tufts, are seven or eight inches in length,
erect and cylindrical, or awl-shaped. The bulbs are white,
oval, and of small size ; usually measuring about half an inch
in diameter. ‘The flower-stalk rises to the height of the
leaves, and produces, at its extremity, a globular group of
purplish, barren flowers.

Propagation and Culture. — As the plant seldom, if ever,
produces seeds, it is always propagated by a division of the
roots, or bulbs. These are produced in compact groups, or
bunches, seven or eight inches in diameter. ‘One of these
groups may be divided into a dozen or more parts, each of
which will, in a short time, form a cluster equal in size to the
original. ‘They should be planted in spring or autumn, in
rows eighteen inches apart, and twelve or fifteen inches asun-
der in the rows. All the cultivation they require is to be
kept free from weeds; and they will thrive in any common
garden soil. A planting will last many years; but it is well
to renew it every third or fourth year.”

COMMON GARLIC. 123

Use. — The young leaves are the parts of the plant used ;
but, whether used or not, to keep them in a fresh and tender
condition, the plants should be frequently shorn to the ground.
They possess the flavor peculiar to the Onion family; and are
principally used in flavoring soups, and as an ingredient in
spring salads. ‘The leaves and bulbs are sometimes taken to-
gether, and eaten crude, as a substitute for young onions. In
omelets, the Cive is considered almost indispensable.

There are no varieties.

COMMON GARLIC.

Allium sativum.

This is a perennial plant, from the south of Europe. The
root is composed of from ten to fifteen small bulbs, called
“cloves,” which are enclosed in a thin, white, semi-transpa-
rent skin, or pellicle. The leaves are long and narrow. ‘The
flower-stem is cylindrical, about eighteen inches in height, and
terminates in an umbel, or group, of pale-pink flowers, inter-
mixed with small bulbs. ‘The seeds are black, and, in form,
irregular; but are seldom employed for propagation; the
cloves, or small bulbs, succeeding better.

Planting and Cultivation. — Garlic thrives best in a light,
well-enriched soil; and the bulbs should be planted in April
or May, an inch deep, in rows or on ridges, fourteen inches
apart, and five or six inches apart in the rows. “ All the cul-
ture necessary is confined to keeping the ground free from
weeds. When the leaves turn yellow, the plants may be
taken up; and, having been dried in the sun, they should
be tied up in poafehes by the stalks, and suspended in a dry,
airy room, for use.””— Thomp.

Use. — It is cultivated for its bulbs, or cloves, yihaal pos-
sess more of the flavor of the onion than any other alliaceous
plant. These are sometimes employed in soups, stews, and

124 ALLIACEOUS PLANTS.

other dishes ; and, in some parts of Europe, are eaten in a
crude state with bread. “It is not cultivated to any con-
siderable extent in this country; its strong flavor, and the
offensive odor it communicates to the breath, causing it to be
sparingly used in our cookery.

“Where attention is paid to culture, the Common Garlic
will attain a size of seven and a half inches in circumference,
each bulb; whereas, when grown negligently and unskilfully,
it does not attain half that size. Twenty ordinary bulbs
weigh one pound.” — M*Int.

Earty RosE Gar tic.
Early Pink.

This is a sub-variety of the Common Garlic. The pellicle
in which the small bulbs are enclosed is rose-colored; and
this is its principal distinguishing characteristic. It is, how-
ever, nearly a fortnight earlier.

For culinary purposes, it is not considered superior tq the
Common Garlic. Propagation and cultivation the same ;
though, in warm climates, the bulbs are sometimes planted in
autumn.

GrREAT-HEADED Garuic. Vil.
Allium ampeloprasum.

This species is a hardy perennial, and is remarkable for
the size of its bulbs; which, as in the foregoing species and
variety, separate into smaller bulbs, or cloves. The leaves
and stem somewhat resemble those of the leek; the flowers
are rose-colored, and are produced at the extremity of the
stalk, in large, regular, globular heads, or umbels; the seeds
are similar to those of the Common Garlic, but are seldom
used for reproduction ; the cloves, or small bulbs, being gene-
rally employed for this purpose. It is used and cultivated as
the Common Garlic.

THE LEEK. 125

THE LEEK.
Allium porrum.

The Leek is a hardy biennial, and produces an oblong,
tunicated bulb; from the base of which, rootlets are put forth
in great numbers. The plant, when full grown, much resem-
bles what are commonly known as “Scallions;” the lower,
blanched portion being the part eaten. ‘This varies in length
from four to eight inches, and in diameter from less than an
inch to more than three inches. ‘The leaves are long, nar-
row, smooth, and pointed; and spread in opposite directions,
somewhat in the form of a fan. The flower-stem proceeds
from the centre of this collection of leaves, and is about four
feet in height. The flowers are white, with a stripe of red,
and are produced in terminal, globular groups, or umbels ;
the seeds are black, irregular, but somewhat triangular in
form, and, with the exception of their smaller size, are similar
to those of the onion. About twelve thousand seeds are con-
tained in an ounce; and they retain their vitality two years.

Soil, Sowing, and Cultivation. —'The Leek is very hardy,
and easily cultivated. It succeeds best in a light but well-
enriched soil. When fine leeks are desired, it can hardly
be made too rich. It should also be thoroughly spaded over,
and well pulverized to the depth of at least twelve inches.
The seed should be sown in April, at the bottom of drills
made six or eight inches deep, and eighteen inches asunder.
Sow the seeds thinly, cover half an inch deep, and thin the
young plants to nine inches distant in the drills. As
the plants increase in size, draw the earth gradually into the
drills, and around the stems of the leeks, until the drills are
filled. By this process, the bulbs are blanched, and rendered
tender and mild flavored. The seeds are sometimes sown
broadcast, and in July transplanted to trenches, and subse-
quently cultivated, as before directed. The plants are also

126 ALLIACEOUS PLANTS.

sometimes set on the surface, and afterwards earthed up to
the height of six or eight inches in the process of cultivation.
In October, the leeks will be suitable for use; and, until the
closing-up of the ground, may be drawn from time to time as
required for the table. For winter use, they should be pre-
served in earth or sand.

Early leeks may be obtained by sowing the seeds in a
hot-bed in February or March, and transplanting to the open
ground in June or July.

Seed. —To obtain,seed, some of the finest plants of the
growth of the previous year should be set out in April, fifteen
inches apart, and the stems sunk to the depth of three or
four inches. ‘ The seed ripens in autumn, and its maturity is
known by the heads changing to a brown color. It is best
preserved in the heads; and these should be cut off with a
portion of the stalk a foot in length, tied in bunches, and
hung in a dry, airy situation. In this manner, the seed will
retain its vegetative powers for two or three years: after that
time, it is not to be depended on.” — Thomp.

Use. —**'The whole plant, except the roots, is used in
soups and stews. ‘The white stems, which are blanched by
being planted deep for the purpose, are boiled, served with
toasted bread and white sauce, and eaten like asparagus.” It
has the flavor, and possesses the general properties, of the
onion.

Varieties. —

Common Frac. Vil.
Long Flag.

The stem, or blanched portion, of this variety is about six
inches in depth, and an inch in diameter. The leaves are put
forth in opposite directions, are comparatively erect, and of a
glaucous-green color.

The variety is remarkably hardy, and well suited for open
culture.

THE LEEK. {27

Larce Roven. Thomp.

Gros de Rouen. Vil. x Wwy yy
; \
Wy

Leaves very dark-green, broad, and of WV
thick substance ; stem rather short, but re- WY,

markably thick, sometimes measuring nearly
four inches in diameter. It is now the vari-
ety most cultivated near Paris; and, since its
general dissemination, has been much ap-
proved by all who have grown it. It is
found to be the best kind for forcing, as it

acquires a sufficient thickness of stem sooner ‘\y

os AMIN
than any other. In England,itis pronounced Ha
one of the best, if not the best, of all varie- Rouen Leek.
ties.

LittteE Montagne. Vil.

Stem very short and slender ; foliage deeper green than that
of the Common Flag. It is the smallest of the leeks. Not
much cultivated.

Lonpon Frac.
Large Flag. Broad Flag. English Flag. Gros Court. Vil.

Stem about four inches in length, and nearly an inch and a
half in diameter. ‘The leaves are larger, of a paler color, and
softer in their texture, than those of the Common Flag.

The London-flag Leek is hardy, and of good quality. It
is more generally cultivated in this country than any other
variety.

MusseLsurcH. Thomp.
Scotch Flag. Edinburgh Improved.
Stem somewhat shorter than that of the London Flag, but
of equal thickness. The swelling at the base has the same
form. ‘The leaves are broad and tall, and spread regularly in

128 ALLIACEOUS PLANTS.

a fan-like manner. Their color is deeper than that of the
Long Flag or the Large Rouen, but paler than the London
Flag. Hardy, and of excellent quality. It originated in
England.

Proutrerous Leex. Trans.

This is a viviparous variety of the common leek, producing
young plants on its flower-stalk instead of flowers. The
leaves are similar to those of the London Flag; and the plant,
in its young state, before it runs to flower, exactly resembles
it. The flower-scape is from two to three feet high, and
supports a compact, irregular, globose umbel, composed of nu-
merous small bulbs, intermixed with flowers. Some of these
bulbs occasionally produce a second umbel, on scapes of
from six to eight inches in length, but of much smaller
dimensions than the principal one.

The variety is cultivated in rows, like other leeks ; and the
bulbs will remain sound several months after they have
ripened.

SmaLL Earty NerHertanp. Thomp.
Small Summer Brabant.

Leaves long, narrow, dark-green; stem small. On this
account, it is not so valuable as many others for a main crop:
besides, if sown at the same time, it is liable to run to seed
before winter. A small sowing, however, may be made with
advantage for early use.

YeELtow Porrov. Thomp.
Jaune du Poitou. Vil.

A remarkably large variety; the leaves having sometimes
measured five feet in length, and six inches in breadth. ‘They
are of a yellowish-green color. The underground or blanched
portion of the stem is yellowish-white, and is more tender

THE ONION. 129
than that of any other variety. On this account, and also for
its large size, it deserves cultivation. The great length of the
leaves makes it important that more space should be allowed
between the plants than is usually allotted to other varie-
ties.

TEE .ON LON:

Allium cepa.

The Onion is a half-hardy biennial plant: the roots and
leaves, however, are annual; as they usually perish during
the first year. The bulbs, for which the plant is generally
cultivated, are biennial, and differ to a considerable extent in
their size, form, and color. ‘The flower-stalk, which is
developed the second year, is from three to four feet in
height, leafless, hollow, swollen just below the middle, and
tapers to the top. ‘The flowers are either white or rose-
colored, and are produced at the extremity of the stalk in a
regular, globular group, or umbel. The seeds ripen in Au-
gust. They are deep blue-black, somewhat triangular, and
similar in size and form in all the varieties. An ounce con-
tains about seventy-five hundred seeds, which retain their
vitality two years.

Soil and Cultivation. —'The Onion requires a light, loamy,
mellow soil; and, unlike most kinds of garden or field vege-
tables, succeeds well when cultivated on the same land for
successive years. With the exception of the op and the
Potato Onion, all the varieties are raised from seed. Pre-
vious to sowing, the ground should be thoroughly spaded
over or deeply ploughed, and the surface made smooth and
even. The seed should be sown as early in spring as the
soil may be in good working condition. Sow in drills four-
teen inches apart, and half an inch in depth. When the
plants are three or four inches high, thin them to two inches
asunder ; and, in the process of culture, be careful not to stir

17 z

130 ALLIACEOUS PLANTS.

the soil too deeply, or to collect it about the growing bulbs.
The onions will ripen in August, or early in September; and
their full maturity will be indicated by the perfect decay of
the leaves, or tops. The bulbs may be drawn from the drills
by the hand, or by the use of a common garden-rake. After
being exposed for a few days to the sun for drying, they will
be ready for storing or the market.

Preservation. —'Vhe essentials for the preservation of the
bulbs are a low temperature, freedom from frost, dryness, and
thorough ventilation.

Seed. — For the production of seed, select the ripest,
firmest, and best-formed bulbs; and, in April, transplant them
to lines two feet and a half or three feet distant, and from
nine to twelve inches apart in the lines, sinking the crowns
just below the surface of the ground. As the plants advance
in height, tie them to stakes for support. The seeds ripen in
August: and the heads, or umbels, should be cut off when
they assume a brown color; for then the capsules begin to
open, and shed their seeds. After being threshed out, the
seed should be exposed to the action of the sun until it is
thoroughly dried; for, when stored in a damp state, it is ex-
tremely lable to generate heat, and consequently to lose its
vitality.

Varieties. — Few of the numerous varieties are cultivated
to any extent in this country. Many of the kinds succeed
only in warm latitudes, and others are comparatively unim-
portant. The Danvers, Large Red, Silver-skin, and the
Yellow seem peculiarly adapted to our soil and climate. The
annual product of these varieties greatly exceeds that of all
the other sorts combined.

Buioop-Rep. Thomp.
French Blood-red. Dutch Blood-red. St. Thomas.
Bulb middle-sized, or rather large, flattened; skin dull
red, —the coating next within glossy, and very dark red. The

THE ONION. tow

internal layers are palest at the base; and, except at the top,
are only colored on their outsides. Each layer is paler than
the one which surrounds it; till the centre is reached, which
is white.

It is a good keeper, but one of the strongest flavored of all
varieties. It imparts to soups, or other dishes of which it
may be an ingredient, a brownish or blackish color.

Brown Portrucar. Thomp.
Brown Spanish. Cambrai. Oporto.

A medium-sized, roundish, or flattened onion ; neck small ;
skin yellowish-brown, — next interior layer not tinged with
red. It is a popular variety in some parts of France; and is
remarkable for its productiveness, excellent quality, and keep-
ing properties.

DANVERS.
Danvers Yellow.

This comparatively recent variety was obtained by selec-
tion from the Common Yellow. It is somewhat above medium
size, and inclined to globular in its form. Average bulbs
measure three inches in diameter, and two
inches and three-fourths in depth. The skin
is yellowish-brown, but becomes darker by
age, and greenish-brown if long exposed to
the sun; the flesh is similar to that of the
Yellow, — white, sugary, comparatively mild,
and well flavored.

Danvers Onion.

The superiority of the Danvers Onion
over the last named consists principally, if not solely, in its
greater productiveness. When grown under like conditions,
it yields, on the average, nearly one-fourth more; and, on
this account, the variety is generally employed for field cul-
ture. It is, however, not so good a keeper ; and, for shipping

132 ALLIACEOUS PLANTS.

purposes, is decidedly inferior to the Yellow, —its globular
form rendering it more liable to decay, from the heat and
dampness incident to sea voyages.

When cultivated for the market, the land is thoroughly
ploughed, and well enriched with fine decomposed manure.
The surface is then harrowed, and next raked free of stones,
and lumps of earth. ‘The seed is sown in April, usually by
machines, in rows fourteen inches apart, and three-fourths of
an inch in depth; three pounds of seed being allowed to an
acre. ‘The crop is treated in the usual form during the sum-
mer; and ripens the last of August, or early in September.
When the tops have entirely withered, the bulbs are raked
from the drills, and spread a few days in the sun for drying ;
after which they are sorted, and barrelled for storing or the
market. ‘lhe yield varies from five to eight hundred bushels
per acre.

DEPTFORD. Thomp.
Brown Deptford.

Very similar to, if not identical with, the English Stras-
burg. “It sometimes exactly agrees with the description of
that variety: but it occasionally has a pale-brown skin, with-
out any tinge of red; and, when this is the case, its flavor is
milder than that of the last named.”

With the exception of its more globular form, the bulb
much resembles the Yellow Onion of this country.

EARLY Sitver Nocera.

Early Small Silver Nocera. White Nocera. Thomp. Blane Hatif de
Nocera. Vil.
This is a very small variety of the Early Silver-skin, with
a small, occasionally roundish, but generally oblate bulb.
The skin is white; but the layers beneath are striped with
bright-green lines. The leaves are very small. Sometimes

THE ONION. . 133

the bulb has only a single leaf, frequently but two; and, if
there are more than four, the plant has not its true charac-
ter.

It is an excellent sort for pickling; and is the smallest and
earliest variety known, — being fifteen or twenty days earlier
than the Early Silver-skin: but it is very liable to increase
in size, and to degenerate. Very little known or cultivated in
this country.

Earty Rep WETHERSFIELD.

A sub-variety of the Large Red Wethersfield, and the
earliest of the red onions. Form and color nearly the same
as the Large Red; bulb small, measuring about two inches
and a half in diameter, and about an inch and a half in
depth. It is close-grained; mild; a good keeper; forms its
bulbs, with few exceptions, and ripens, the last of July; being
three or four weeks earlier than the Large Red. Cultivated
to a limited extent in various places on the coast of New
England, for early consumption at home, and for shipment to
the South and West.

This variety and the Intermediate are very liable to de-
generate: they tend to grow larger and later, approaching
the original variety ; and can be preserved in a pure state
only by a careful selection of the bulbs set for seed.

Earty SILVER-SKIN.
Blanc Hatif. Vil.

This is a small early variety of the Silver-skin, measuring
two inches and three-fourths in diameter, and an inch and
three-fourths in depth. The neck is small, and the skin sil-
very-white. It is much esteemed for its earliness and mild
flavor, and is one of the best of all varieties for pickling.
When cultivated for the latter purpose, it should be sown and
treated as directed for the Silver-skin.

134 ALLIACEOUS PLANTS.

Fusirorm, or Cow-Hory.
Corné de Boeuf. Vil.

This is a large onion, growing from eight inches to a foot
in length. It tapers rather regularly from the base to the
top, and is frequently bent or curved in the form of a horn;
whence the name. Skin copper-red. It is late, lacks com-
pactness, is very liable to degenerate, decays soon after being
harvested, and must be considered more curious than useful.

INTERMEDIATE RED WETHERSFIELD.

An early variety of the common Large Red. Bulb of me-
dium size, flattened; neck small; color deep purple.

It is rather pungent, yet milder than the Large Red ; keeps
well; and is grown to a considerable extent, in certain locali-
ties in New England, for shipping.

JAMES’S KEEPING.
James’s Long Keeping. De James. Vil.
g p

This is an English hybrid, said to have been originated by
a Mr. James, an extensive market-gardener in Surry, Eng.
The bulb is pyriform, or pear-shaped; and measures four
inches and upwards in depth, and two inches or more at its
broadest diameter. Skin copper-yellow, —the coating next
‘under it reddish-brown; flavor strong. It is not early, but is
much prized for its long keeping; the bulbs not sprouting so
early in spring as those of most varieties.

Larcr Rep.
Wethersfield Large Red.

Bulb sometimes roundish, but, when pure,
comparatively flat. It is of very large size ;

and, when grown in favorable soil, often
Wethersfield Large Rea Measures five inches or more in diameter,

Onion.

THE ONION. 13

and three inches in depth. Skin deep purplish-red; neck of
medium size; flesh purplish-white, moderately fine-grained,
and stronger flavored than that of the Yellow and earlier
Red varieties. It is very productive; one of the best to
keep; and is grown to a large extent, in many places on
the seacoast of New England, for shipping to the South and
West. It is almost everywhere seen in vegetable markets ;
and, with perhaps the exception of the Yellow or Danvers, is
the most prominent of the sorts employed for commercial
purposes. It derives its name from Wethersfield, Conn. ;
where it is extensively cultivated, and where it has the repu-
tation of having originated.

A sub-variety of the foregoing is cultivated in some locali-
ties, with nearly the same variation in form that exists
between the Danvers and Common Yellow. It will probably
prove somewhat more productive; but it is neither better
flavored, nor to be preferred for its superior keeping pro-
perties.

MADEIRA.
Large Globe Tripoli. Romain. De Madére Rond. De Belle Garde. Vil.

This is a roundish, obovate onion, of remarkable size, often
measuring six inches and a half in depth, and six inches in
diameter ; neck thick and large; skin reddish-brown, — the
layer next within, pale red.

The variety is much prized for its extraordinary size, and
for its mild, sugary flavor. The plants, however, often fail
to form good bulbs; and, even when well matured, the latter
are liable to decay soon after being harvested. It requires a
long, warm season for its greatest perfection. ‘lhe seed should
be sown early, in drills sixteen inches apart; and the plants
should be thinned to eight inches apart in the rows.

Not suited to New England or the cooler sections of the
United States.

136 ALLIACEOUS PLANTS.

New Deep Broop-Rep.
Brunswick Deep Blood-red. Rouge Tres Foncé de Brunswick. Vil.

Bulb very small, flattened, — two inches and a quarter in
diameter, and an inch and a half in depth; neck small; skin
deep violet-red, approaching black. A half early variety,
remarkable for its intense purplish-red color.

Pair Rep.
Rouge Pale, de Niort. Vil.

Bulb roundish, flattened on the upper side, but not so much
so as the Blood-red, of which this may be considered a vari-
ety; size medium, two inches and a half in diameter, one
inch and three-quarters in depth; neck small; skin copper-
red, much paler than that of the Blood-red. Compared with
the last named, it is earlier and of milder flavor. This and the
Blood-red are much esteemed by some for their extreme pun-
gency and for their diuretic properties.

Paris StraAw-CoLorep.
Jaune des Vertus. Vil.
A large, somewhat flattened variety, much cultivated about
Paris ; skin fine russet-yellow; neck small. It is not early,
but very productive, and of excellent quality.

PEAR-SHAPED.

Bulb pyriform, measuring four inches and a half in depth,
and two inches in diameter at the broadest part ; neck small ;
skin copper-red. It is quite late, but is of good quality, and
keeps well.

Poraro ONIon.
Underground Onion.

Bulb flattened, from two and a half to three inches in dia-
meter, and about two inches in depth; skin copper-yellow ;

THE ONION. 137

flavor sugary, mild, and excellent. It does not keep so well
as many other varieties; but remains sound longer, if the
leaves are cut two or three inches above the top of the bulb
at the time of harvesting.

The Potato Onion produces no seeds, neither small bulbs
upon its stalks, in the manner of many of the species of the
Onion family; but, if a full-grown bulb be set in spring, a
number of bulbs of various sizes will be formed, beneath the
surface of the ground, about the parent bulb. By means of
these it is propagated, and an abundant supply often secured
in localities where the varieties raised from seed frequently
wholly fail, either from the maggot, effects of climate, or
other causes.

Like the other kinds of onions, it requires a rich, deep
soil, well manured, and dry at the bottom. This should be
deeply and thoroughly stirred, and then raised in ridges of
moderate height, fifteen inches apart. In April, select the
large bulbs, and set them on the ridges, ten inches apart, with
the crown of the bulbs just below the surface of the ground.
The subsequent culture consists in keeping them clean from
weeds, and gathering a little earth about them from time to
time in the process of cultivation. As soon as the tops are
entirely dead, they will be ready for harvesting.

It is very prolific, yielding from four to six fold. Such of
the crop as may be too small for the table should be pre-
served during the winter, to be set in the following spring ;
planting them out in April, in drills one foot apart and three
inches from each other in the drills, and sinking the crowns
just below the surface of the ground. ‘They attain their full
size by September.

SILVER-SKIN.
White Portugal, of New England.

Bulb of medium size, flattened, — average specimens

measuring about three inches in diameter, and an inch and
18

138 ALLIACEOUS PLANTS.

a half or two inches in thickness; neck very small; skin
silvery-white. After the removal of the outer envelope, the
upper part of the bulb is often veined and clouded with
green, while the portion produced below ground is generally
clear white. Flesh white, fine-grained, sugary, and remark-
ably mild flavored.

It forms its bulb early and regularly, ripens off well, and is
quite productive ; an average yield being about four hundred
bushels per acre. It is a very poor keeper; and this is its
most serious objection. It is always preserved through the
winter with much difficulty, and almost invariably decays if
kept from light and exposed to dampness. ‘The best method
for its preservation is to spread the roots in a dry, light, and
airy situation.

The Silver-skin Onion is much esteemed in the middle and
southern sections of the United States, and is cultivated to a
considerable extent in New England. It is well adapted for
sowing in August, or the beginning of September, for early
use, and for marketing during the ensuing spring. Where
the winters are mild, the crop, with slight protection, will
sustain no injury in the open ground. In Europe it is much
esteemed, and extensively grown for pickling, as its “ white
color, in contrast with the fine green veins, or lines, gives it a
very agreeable appearance. For pickling, the seed should be
sown very thickly, then slightly covered with fine soil, and
afterwards rolled. If the seed is covered more deeply, the
bulb, from not being quite on the surface, has a larger and
thicker neck ; so that it loses its finely rounded form, and is,
moreover, less compact.”

This variety, erroneously known in New England as the
«White Portugal,” is unquestionably the true Silver-skin, as
described both by English and French authors. The applica-
tion of the term ‘ Silver-skin ” to the common Yellow Onion,
as very extensively practised by seedsmen and marketmen in
the Eastern States, is neither pertinent nor authorized.

THE ONION. 139

Straspure. M<Int.
Yellow Strasburg. Flanders. Dutch. Essex.

This is the variety most generally cultivated in Great
Britain. Its form varies from flat to globular, or oval; bulb
large, three inches wide, and full two inches in depth; out-
side coating brown, of firm texture. Divested of this, the
color is reddish-brown, tinged with green. Flavor compara-
tively mild. It is avery hardy sort, succeeds in cold localities,
and keeps well.

The Strasburg and Deptford Onions much resemble the
common Yellow Onion of New England ; and the difference
between the sorts is not great, when English-grown bulbs of
the first-named varieties are compared with the bulbs of the
Yellow Onion, American-grown: but seeds of the Strasburg
or Deptford, raised in England and sown in this country,
almost invariably fail to produce plants that form bulbs so
generally or so perfectly as American-grown seeds of the
Yellow Onion.

Tor or TREE Onron.
Egyptian.

Bulb large, a little flattened ; producing, instead of seeds, a
number of small bulbs, or onions, about the size of a filbert,
which serve as a substitute for seeds in propagation. The
flesh is coarse ; and the bulbs are very liable to decay during
winter, unless kept in a cool and dry situation. ‘The variety
has been considered rather curious than useful.

Planting and Culture. — “ Either the bulbs formed in the
ground, or the small ones upon the stems, may be planted out
in April or May. ‘The former are set one foot apart in each
direction, and the stem-bulbs four inches apart in rows eight
inches asunder. Stems that bear heavily require to be sup-
ported. When ripe, the stem-bulbs should be dried, and kept
free from damp in a cool place.”

140 ALLIACEOUS PLANTS.

Trivotit. Thomp.
Flat Madeira. De Madére Plat. Vil.

This is one of the largest varieties. ‘The bulb tapers ab-
ruptly from the middle to the neck, and almost equally so to
the base. It is five inches and upwards in diameter; color
light reddish-brown, — beneath the skin, pale brownish-red,
tinged with green.

It requires the whole season, and in some localities is con-
sidered excellent for a late crop. The flesh is soft, and the
bulbs soon perish after being taken from the ground. In its
season, it is much esteemed for its mild and delicate flavor.
Like the Madeira Onion, the plants fail to form bulbs so
generally as other varieties. Not adapted to the climate of
the Northern States.

Two-Briapep. Thomp.
Double Tige. Vil.

This variety derives its name from the fact that the small
bulbs have generally but two leaves. The larger ones have
more ; rarely, however, exceeding four: but, unless by far the
greater portion have only two leaves, either the seed or
the cultivation is at fault.

The bulbs are small, flat, light-brown, very firm, and attain
maturity early; the neck is small, and the top of the bulb
is depressed or hollowed around the stem. It keeps well,
and is an excellent variety.

WuitEe Guose. Thomp.

Form nearly ovoid, very regular and sym-
metrical; skin greenish-yellow, marked with
rose-colored lines, — the pellicle changing to
white on drying. ‘The bulb measures about
four inches in depth, and two inches and
are. three-fourths in its largest diameter. It keeps
White Globe. well, and is an excellent variety.

THE ONION. 141

YELLOW GLOBE.

Nearly allied to the preceding variety ; the size and form
being the same. Skin reddish-yellow. It is hardy, produc-
tive, of good flavor, keeps well, and deserves general cultiva-
tion.

Waiter Lisson.
Lisbon. Thomp. Early Lisbon. White Florence.

A very large, globular onion, measuring four inches in
diameter, and about four inches in depth; neck compara-
tively thick; skin smooth, thin, clear, and white.

It is a late variety; and, although comparatively hardy,
requires a long, warm season for its full development. Un-
der the most favorable conditions, both with regard to soil
and exposure, many of the plants fail to form a good bulb.
On account of its hardiness, it is a good sort for sowing in the
autumn for a supply of young onions for spring salads ; or, if
these young bulbs be set in the open ground in April, fine,
large onions will be formed towards the end of summer.
The variety is better suited to the climate of the Middle
States than to that of the Northern and Eastern.

Wuitr Portucat, or SpanisH. Thomp.
White Spanish. White Reading. Cambridge. Soufre D’Espagne. Vil.

A very large, flat onion, measuring three inches and up-
wards in width by about two inches in depth; skin loose, of
a pale-brown or yellowish-brown, falling off spontaneously,
and exhibiting the next coating, which is greenish-white. It
has a small neck, and is particularly mild flavored. One of
the best for early winter use, but early decays.

Very distinct from the White Portugal of the New-England
markets.

142 ALLIACEOUS PLANTS.

YELLOW ONION.
Silver-skin of New England.

One of the oldest varieties, and, as a market onion, proba-
bly better known and more generally cultivated in this country
than any other sort. The true Yellow
Onion has a flattened form and a very small
neck. Its size is rather above medium, —
measuring, when well grown, from three
inches to three inches and a half in diame-
ter, and from two inches to two inches and
a half in depth. Skin yellowish-brown, or
copper-yellow, — becoming somewhat deeper

Yellow Onion.

by age, or if exposed long to the sun; flesh white, fine-
grained, comparatively mild, sugary, and well flavored. It
keeps well, and is very prolific: few of the plants, in good
soils and seasons, fail to produce good-sized and well-ripened
bulbs. For the vegetable garden, as well as for field culture,
it may be considered a standard sort.

The Danvers Onion, which is but a sub-variety of the
common Yellow, may prove somewhat more profitable for
extensive cultivation, on account of its globular form ; but
neither in its flavor nor im its keeping properties can it be
said to possess'any superiority over the last named.

The term ‘“Silver-skin,” by which this onion is very
generally though erroneously known throughout New Eng-
land, has created great confusion between seedsmen and
dealers. Much perplexity might be avoided if its applica-
tion to the Yellow Onion were entirely abandoned. The
genuine Silver-skin, as its name implies, has a skin of pure,
silvery whiteness; and is, in other respects, very dissimilar
to the present variety.

When extensively cultivated for the market, it should be
sown and subsequently treated as directed for the Danvers
Onion. ‘The yield per acre varies from four to six hundred

bushels.

SHALLOT. 143

ROCAMBOLE.
Allium scorodoprasum.

This plant is a half-hardy perennial from Denmark, par-
taking of the character of both the leek and garlic. Bulbs
or cloves similar to those of the common garlic, with much
the same flavor, though somewhat milder; leaves large;
flower-stalk about two feet high, contorted or coiled towards
the top, and producing at its extremity a group of bulbs, or
rocamboles, intermixed with flowers.

Propagation and Culture. —It is propagated by planting
either the underground bulbs, or the small cloves, or bulbs,
that are produced upon the stem of the plant. These should
be set in April, in drills ten inches apart, and four or five
inches asunder in the drills. In the following August they
will have attained their full size, and may be used immedi-
ately; or they may be taken up, spread to dry, tied in bunches,
and housed, for future consumption. All the culture re-
quired is the removal of weeds, and the occasional stirring of
the soil.

Use. — “The cloves, or small bulbs, as well those from
the stem as those beneath the surface of the ground, are

used in the manner of shallots and garlics, and nearly for the
same purposes.”

There is but one variety.

SUA Ol:
Allium Ascalonicum. *
The Shallot (sometimes written Eschalot) is a native of
Palestine, — the specific term “‘Ascalonicum” being derived

from Ascalon, a town in Syria: hence also the popular Eng-
lish name, ‘ Scallion.”

144 ALLIACEOUS PLANTS.

The root of the plant is composed of numerous small bulbs,
united at their base; the whole being enclosed in a thin skin,
or pellicle, varying in color in the different varieties. Leaves
fistulous, or hollow, produced in tufts, or groups; flowers red-
dish, in terminal, compact, spherical bunches. The plants,
however, very seldom blossom.

Soil. — “The soil best adapted for growing the Shallot is
a light, rich, sandy loam; but, as such soils are scarce, any
light, dry soil that has been cultivated and manured a year
or two will answer.” In wet soils, it is liable to be attacked
by the maggot; and such location should, therefore, be
avoided.

Propagation and Culture. —'The roots of the Shallot,
which are bulbous, are very readily increased by offsets.
The bulbs are oblong, but somewhat irregular in their form,
and seldom attain a large size. As they increase into clus-
ters, they do not swell like roots that grow singly.

They are propagated by dividing these clustered roots into
separate offsets, and planting the divisions in April, in very
shallow drills one foot apart; placing them about six inches
apart in the drills, and covering them lghtly with earth.
Soot mixed with the surface-soil has been found of much
service to prevent the maggot from committing exten-
sive depredations upon this plant. The only after-culture
required is that of keeping them clean from weeds, and occa-
sionally stirring the ground.

Harvesting. — “As soon as the leaves decay, the bulbs will
have attained their growth, and should then be taken up, and
spread out in some dry loft; when, after being thoroughly
dried and picked, they may be put in bags, boxes, or tied in
Bundles by the stalks. If kept from frost, they will remain
fit for use for several months.”

Use. — The largest of the bulbs are selected, and employed
in the same manner as garlic or onions. ‘On account of the
mildness of its flavor, when compared with that of other cul-

SHALLOT. 145

tivated plants of the Onion family, it is preferred in cookery
as a seasoner in soups and stews. It is also much used in the
raw state: the cloves, or sections of the root, cut up into
small pieces, form an ingredient in French salads; and are
also sprinkled over steaks, chops, &c. ‘The true epicure,
however, cuts a clove or bulb in two, and, by rubbing the
inside of the plate, secures the amount of relish to suit his
palate.

‘«‘Shallot vinegar is made by putting six cloves, or bulbs,
into a quart bottle of that liquid; and, when sealed down, it
will keep for years. The Shallot also makes an excellent
pickle.” — M<Int.

Varieties. —

CoMMON OR SMALL SHALLOT.
Kchalote ordinaire. Vil.

Bulbs about three-fourths of an inch in diameter at the
base, elongated, and enclosed in a reddish-yellow skin, or
pellicle; leaves small, ten or twelve inches high.

This variety is early, keeps well, and is one of the best for
cultivation.

JerRsEY. Vil.

Bulbs of large size, measuring two inches in length, and
rather more than an inch in diameter at the base; grouped
like the other varieties, and enclosed in a light-brown pelli-
cle, as fine in texture as the skin of an onion, which this
Shallot much resembles in form and odor. Compared with
the Common Shallot, it is more round, the neck is smaller,
and it is also more close or compact. Leaves remarkably
glaucous, not tall, but of good substance, — quite distinct in
these respects from the Small or the Large sort. It also some-
times produces seeds; which is, perhaps, a recommendation,
as these, when sown, frequently produce new varieties. It is

19

146 ALLIACEOUS PLANTS.

one of the earliest of all the sorts ; but is comparatively ten-
der, and decays early.

LarcEe ALENGON.

Echalote grosse d’Alengon. Vil.

Bulb very large, exceeding in size that of the Jersey Shal-
lot; which variety it much resembles in form and color, and
in being tender, decaying early, and sometimes running to
seed. It is, however, not quite so early; and the leaves are
longer and more glaucous. Flavor mild and pleasant.

At the time of harvesting, the bulbs should be long ex-
posed to the sun, in order that they may be thoroughly dried
before packing away. “The bulbs are slow in forming, and
the worst keepers, as, when stored, they soon begin to
sprout.”

This variety, and also the Jersey Shallot, closely resemble
the Onion. It is possible they may constitute a distinct
species.

LarcE SHALLOT.
Hchalote grosse. Vil.

Bulbs about two inches in diameter at the base, elongated,
and enclosed in a brownish-yellow skin, or pellicle; leaves
fifteen to eighteen inches high.

This variety, in size, much exceeds that of the Common or
Small Shallot ; and, though later im ripening, is nevertheless
the first to be found in the market, as it forms its bulbs early
in the season. Its keeping properties are inferior to the last
named.

Lone KEEPING.

This resembles the Common Shallot; but is considered
superior to that variety in its keeping properties, and in being
less subject to the attack of the maggot. It is said that the
variety may be kept two years.

WELSH ONION. 147

WELSH ONION.
Ciboule, of the French. Allium fistulosum.

The Welsh Onion is a hardy perennial from Siberia. It is
quite distinct from the Common Onion, as it forms no bulbs,
but produces numerous elongated, angular, tunicated stems,
not unlike scallions, or some of the smaller descriptions of
leeks. The flower-stem is about eighteen inches high, swollen
near the middle, and terminates in a globular umbel of green-
ish-white flowers. The seeds are small, black, somewhat
irregular in form, and retain their vitality two years. About
thirty-six thousand are contained in an ounce.

Sowing and Cultivation. —'The seeds are sown in drills
about half an inch in depth, and the crop subsequently
treated as the Common Onion.

There are two varieties : —

Common or Rep WEtsH ONION.

Skin, or pellicle, reddish-brown, changing to silvery-white
about the base of the leaves; the latter being fistulous, and
about a foot in height. Its principal recommendation is its
remarkable hardiness. The seeds are sometimes sown in
July and August for the young stems and leaves, which are
used during winter and early in spring as salad.

Wuitrt WetsH OnIon.
Early White. Ciboule Blanche Hative. Vil.

This is a sub-variety of the Common Red. The skin is
rose-white, and, like that of the last named, changes to
silyery-white about the upper portion of the stem, or bulb ;
the leaves are longer, deeper colored, firmer, and less subject
to wither or decay at their extremities, than those of the

148 ALLIACEOUS PLANTS.

Common Red. The White is generally considered the better
variety ; as it is more tender, and milder in flavor, though
much less productive.

‘The Welsh onions are of little value, except in cold lati-
tudes; and are rarely found in the vegetable gardens of this
country.

THE ARTICHOKE. 149

CHAP Pri TE:

ASPARAGINOUS PLANTS.

The Artichoke. Asparagus.

Hop. Oosung. Phytolacca.

THE ARTICHOKE.

Tue Artichoke is a hardy perennial.

Cynarus scolymus.

The stem is from four

to five feet in height, with numerous branches; the leaves

are of remarkable size,
frequently measuring
three feet, and some-
times nearly four feet
in length, pinnatifid,
or deeply cut on the
borders, and more or
less invested with an
ash-colored down ; the
mid-ribs are large,

fleshy, and deeply

grooved, or furrowed; -

the flowers are large,
terminal, and consist
of numerous blue flo-
rets, enclosed by fleshy,
poited scales; the
seeds (eight hundred
and fifty of which

are contained in an

Green Globe Artichoke.

150 ASPARAGINOUS PLANTS.

ounce) are of a grayish color, variegated with deep brown,
oblong, angular, somewhat flattened, and retain their vitality
five years.

Soil. — Select a light, rich, and rather moist soil, and
trench it well; incorporating in the process a liberal portion
of old, well-decomposed compost. Sea-weeds, kelp, rock-
weed, and the like, where they can be obtained, are the best
fertilizers; but, where these are not accessible, a slight appli-
cation of salt will be beneficial.

Propagation. — Artichokes may be propagated either by
seeds, or by slips, or suckers, from established plants. If
by slips, they should be taken off in May, when they have
grown five or six inches in height, and transplanted four or
five inches deep, in rows four feet apart, and two feet apart
in the rows. Water freely, if dry weather occurs before the
young plants are established. Keep the ground loose by
frequent hoeings ; and in August or September the heads will
be fit for use. Before severe weather, the plants should be
covered with straw or stable-litter.

As plants of one year’s growth produce but few heads, and
are also later in their development of these than established
plants, it is the practice of many cultivators to set a few
young slips, and to destroy an equal part of the old plantation,
yearly. ;

Propagation by Seeds. — ‘Sow the seeds in April, in a
nursery-bed ; making the drills a foot apart, and covering the
seeds an inch deep. When the plants are three inches high,
transplant as before directed. Plants from seeds will seldom
flower the first year.” — M‘ Int.

To raise Seeds. — Allow a few of the largest central heads
to remain; and, just as the flowers expand, bend over the
stalk so as to allow the rain to run from the buds, as the seeds
are often injured by wet weather. In favorable seasons, they
will ripen in September. According to English authority,
little dependence can be placed on seedling plants: many

THE ARTICHOKE. 151

produce small and worthless heads, whilst others produce
those of large size and of good quality.

Taking the Crop. — “ All of the heads should be cut as fast
as they are fit for use, whether wanted or not; as allowing
them to flower greatly weakens the plants, as does also per-
mitting the stems that produced the heads to remain after the
heads are cut off. For pickling whole, the heads should be
cut when about two inches in diameter; for other purposes,
when they have nearly attained their full size, but before the
scales of the calyx begin to open. For what is called ‘ bot-
toms,’ they should be cut when they are at their largest size,
and just as the scales begin to show symptoms of opening,
which is an indication that the flowers are about to be formed ;
after which, the heads are comparatively useless.” — M‘Int.

Use. — The portions of the plant used are the lowest parts
of the leaves, or scales, of the calyx; and also the fleshy
receptacles of the flower, freed from the bristles and seed-
down. ‘The latter are commonly called the “choke,” on
account of their disagreeable character when eaten.

Sometimes, particularly in France, the central leaf-stalk is
blanched, and eaten like cardoons. The bottom, which is the
top of the receptacles, is fried in paste, and enters largely
into fricassees and ragouts. They are sometimes pickled, and
often used in a raw state as a salad. The French also cut
them into thin slices; leaving one of the scales, or calyx
leaves, attached, by which the slice is lifted, and dipped in oil
and vinegar before using. ‘The English present the head
whole, or cut into quarters, upon a dry plate; the guests
picking off the scales one by one, which have a fleshy sub-
stance at the base. ‘These are eaten after being dipped in oil
and vinegar.

What is called “ artichoke chard ” is the tender leaf-stalks
blanched, and cooked like cardoons. ‘The Italians and French
often eat the heads raw with vinegar, oil, salt, and pepper ;
but they are generally preferred when boiled.

152 ASPARAGINOUS PLANTS.

Varieties. —

Darxk-RED SPINED.

Bud very small. The variety is remarkable for the very
long spines in which the scales terminate. For cultivation, it
is inferior to the other sorts.

Earyty Puree.
Purple. Purple Globe. Artichaut Violet. Vil.

Heads rather small, obtusely conical; scales short and
broad, pointed, green at the base, tinged with purplish-red on
the outside, towards their extremities, moderately succulent,
and of good quality. ‘The variety is early, but not hardy.
In France, it is considered excellent in its crude state, served
with vinegar and oil; but not so good cooked.

GREEN GLOBE.
Large Round-headed. Globe.

A yery large sort, much esteemed, and generally cultivated
in England. Heads, or buds, very large, nearly round, and
with a dusky, purplish tint. The scales turn in at the top,
and the receptacle is more fleshy than that of most varieties.
It is generally preferred for the main crop, as the scales, or
edible parts, are thicker, and higher flavored, than those of
any other artichoke. It is not a hardy variety, and requires
ample protection during winter.

GREEN, oR Common.
French.

Bud very large, of a conical or oval form; scales deep-
green, thick, and fleshy, pointed at the tips, and turned
outwards. ‘Though it has not the same thickness of flesh as
the Green Globe Artichoke, it is much hardier, more prolific,
and one of the best sorts for cultivation.

ASPARAGUS. 153

GREEN PROVENCE.

Bud large; scales comparatively long and narrow, of a
lively green color, erect, fleshy at the base, and terminating
in a sharp, brownish spine, or thorn; leaves of ‘the plant
deep-green. Most esteemed in its crude state; eaten as a
salad in vinegar and oil.

Laon.
Gros vert de Laon. Vil.

Similar to the Common Green Artichoke, but of larger
size. Scales rather loose and open, very deep-green, fleshy,
and pointed. Much cultivated in the vicinity of Paris, and
there considered the best.

Larce Frat Brittany.
Artichaut Camus de Bretagne. Vil.

Bud of medium size, somewhat globular, but flattened at
the top; scales closely set together, green, brownish on the
borders, — short, thick, and fleshy at the base. arlier than
the Laon, but not so fleshy. Much grown in Anjou and
Brittany.

Purp.uisH-ReEp.

Bud conical; scales green towards their tips, and purplish-
red at their base. Not very fleshy, and in no respect superior
to the other varieties.

ASPARAGUS.
Asparagus officinalis.
Asparagus is a hardy, perennial, maritime plant. It rises
to the height of five feet and upwards, with an erect, branch-

ing stem ; short, slender, nearly cylindrical leaves ; and green-
20

154 ASPARAGINOUS PLANTS.

ish, drooping flowers. The seeds, which are produced in
globular, scarlet berries, are black, somewhat triangular, and
retain their germinative powers four years. ‘Twelve hundred
and fifty weigh an ounce.

It is indigenous to the shores of various countries of Eu-
rope and Asia; and, since its introduction, has become natural-
ized to a considerable extent in this country. It is frequently
seen in mowing-fields upon old farms ; and, in some instances,
has found its way to the beaches and marshes of the sea-coast.

Propagation. — It is propagated from seed, which may be
sown either in autumn, just before the closing-up of the
ground ; or in spring, as soon as the soil is in good working
condition. ‘The nursery, or seed-bed, should be thoroughly
spaded over, the surface levelled and raked smooth and fine,
and the seed sown, not very thickly, in drills twelve or four-
teen inches apart, and about an inch in depth. An ounce of
seed is sufficient for fifty or sixty feet of drill.

When the plants are well up, thin them to three inches
asunder; as they will be much stronger, if grown at some
distance apart, than if allowed to stand closely together.
Cultivate in the usual manner during the summer, and give
the plants a light covering of stable-litter during the winter.

Good plants of one year’s growth are preferred by expe-
rienced growers for setting; but some choose those of two
years, and they may be used when three years old.

Soil and Planting. — “A rich, sandy, alluvial soil, impreg-
nated with salt, is naturally best adapted to the growth of
Aparagus; and, in such soil, its cultivation is an easy matter.
Soils of a different character must be made rich by the appli-
cation of fertilizing material, and light and friable by trenching.
Sand, in wet, heavy, clayey soil, is of permanent benefit.

“lhe market-gardeners near London are aware of this;
for, highly as they manure their ground for crops generally,
they procure sand, or sandy mud, from certain parts of the
Thames, for Asparagus plantations, where the soil is too
heavy.

ASPARAGUS. 155

“The ground should be thoroughly trenched to the depth
of two and a half or three feet: and, in order to make it rich,
a large quantity of manure should be incorporated, as well at
the bottom as near the surface, — using either sandy mud; the
scourings of ditches made into compost; rock-weed, or kelp,
where they can be procured; decayed leaves, or leaf-mould ;
the remains of hot-beds, good peat, or almost any other ma-
nure not in too crude a state.

«Where the soil is not so deep, and the subsoil coarse and
rather gravelly, the ground is not trenched so deep; the bot-
tom of the trench being merely dug over. Above this, how-
ever, a large quantity of manure is applied; and by this, with
good after-management, — chiefly consisting in making the soil
fine and light for the shoots to push through, — excellent
crops are produced.

«The ground should be divided into beds either three or
five feet wide, with an alley or path of two feet in width
between. The reason for having some of the beds so much
narrower than the others is, that the narrow ones are sooner
heated by the sun’s rays, and consequently an earlier pro-
duction is induced.

«The distance between the rows in the beds may be regu-
lated as follows: When the beds are three feet wide, two
rows should be transplanted along them : each row should be
a foot from the edge of the bed, and they will consequently
be a foot apart. In beds that are five feet wide, three rows
should be transplanted, also lengthwise, — one along the mid-
dle, and one on each side, a foot from the edge of the bed. The
distance from plant to plant in the rows should not be less
than one foot; at this distance, good-sized heads will be pro-
duced: but, if very large heads are desired for exhibition or
competition, the plants should be fifteen, or even eighteen,
inches asunder.

«The transplanting may be performed either in April or
May. ‘The three-feet beds should be traced out to run east

156 ASPARAGINOUS PLANTS.

and west, or so as to present the side of the bed to the direct
action of the sun’s rays when they are most powerful. As-
paragus, in beds so formed, pushes earlier in the season than
it does in beds running north and south. For all except the
earliest beds, the direction is immaterial; and they may run
east and west, or north and south, as may be most conve-
“nient.

‘In proceeding to transplant, the beds, and paths, or alleys,
should be marked off at the required distance. A stout stake
should be driven at’each corner of the beds, and from these
the distances for the rows should be measured. There are
various ways of transplanting. Some stretch a line, and cut
out a trench only deep enough to allow the roots to be laid out
without doubling; and they are spread out like a fan perpen-
dicularly against the side of the cut, the crown of the plant
being kept two inches below the surface of the ground.
Some dig out a trench, and form little hillocks of fine soil,
over which the roots are spread, extending like the sticks of
an umbrella. Others make a ridge, astride which they set
the plants, spreading their roots on each side of the ridge ;
and, again, some take off a portion of the soil on the bed, and,
after the surface has been raked smooth, the roots of the
plants are spread out nearly at right angles on the level.

«The first method is the most expeditious, and is generally
practised in setting extensive plantations: but, whatever plan
be preferred, the crowns of the plants should all be on the
same level; otherwise those that are too high would be lia-
ble to be injured by the knife in cutting.”

During the summer, nothing will be necessary but to keep
the plants clear of weeds; and, in doing this, the hoe should
be dispensed with as much as possible, to avoid injuring the
roots. In the autumn, when the tops have completely with-
ered, they should be cut down nearly level with the surface
of the ground, and burned. The beds should then be lightly
dug over, and three or four inches of rich loam, intermixed

ASPARAGUS. 157

with well-digested compost, and salt at the rate of two quarts
to the square rod, should be applied; which will leave the
crowns of the roots about five inches below the surface.

Second Year. — Early in spring, as soon as the frost leaves
the ground, dig over the beds, taking care not to disturb the
roots; rake the surface smooth ; and, during the summer, cul-
tivate as before directed: but none of the shoots should be
cut for use. In the autumn, after the stalks have entirely
withered, cut down and burn as in the previous year; stir
the surface of the bed, and add an inch of soil and manure,
which will bring the crowns six or seven inches below ground,
—a depth preferred, by a majority of cultivators, for esta-
blished plantations.

Third Year. — Early in spring, stir the ground as directed
for the two previous years. Some cultivators make a slight
cutting during this season; but the future strength of the
plants will be increased by allowing the crop to grow na-
turally as during the first and second years. In autumn, cut
and burn as before; dig over the surface; add a dressing of
manure; and, in the ensuing spring, the beds may be cut
freely for use.

Instead of transplanting the roots, asparagus-beds are
sometimes formed by sowing the seeds where the plants are to
remain. When this method is adopted, the beds should be
laid out and trenched, as before directed, and about three
inches of soil removed from the entire surface. ‘The seed
should then be sown in drills an inch deep, at the distances
marked out for the rows, and covered with rich, light soil.
When the seedlings are two or three inches high, they should
be thinned to nine or twelve inches apart; and, in thinning,
the weakest plants should be removed. In the autumn, cut
down the plants after they have withered, stir and smooth the
surface, and add a dressing of manure. In the spring of
the second year, stir the surface again; and, during the sum-
mer, cultivate as before. In the autumn, the plants will be

158 ASPARAGINOUS PLANTS.

ready for the dressing ; which consists of the soil previously
taken from the bed, with sufficient well-digested compost
added to cover the crowns of the roots five or six inches in
depth. The after-culture is similar to that of beds from
transplanted roots.

*«« Asparagus-beds should be enriched every autumn with a
liberal application of good compost containing some mixture
of salt; the benefit of which will be evident, not only in the
quantity, but in the size and quality, of the produce. The
dressing should be applied after the removal of the decayed
stalks, and forked in, that its enriching properties may be
washed to the roots of the plants by winter rains.

“In general, transplanted Asparagus comes up quite slen-
der the first year; is larger the second ; and, the third year, a
few shoots may be fit for cutting. It is nearly in perfection
the fourth year; and, if properly managed, will annually give
an abundant supply during the life of the maker of a bed or
plantation.”

Cutting. — “The shoots should be cut angularly, from two
to three inches below the surface of the ground ; taking care
not to wound the younger buds. It is in the best condition
for cutting when the shoots are four or five inches above
ground, and while the head, or bud, remains close and firm.

“It is the practice to cut off all the shoots as they appear,
up to the period when it is thought best to leave off cutting
altogether. ‘The time for this depends on the climate, season,
nature of the soil, and strength of the plants. Where the
climate is good, or when the season is an early one, cutting
must be commenced early; and of course, in such a case, it
ought not to be continued late, as the plants would thereby
be weakened.”

In the Middle States, the cutting should be discontinued
from the 10th to the 15th of June; and from the 15th to
the 25th of the same month in the Eastern States and the
Canadas.

ASPARAGUS. 159

“Tf the plants are weak, they should be allowed to grow
up as early as possible, to make foliage, and consequently
fresh roots, and thus to acquire more vigor for the ensuing
year. It is also advisable to leave off at an early period the
cutting of some of the best of the beds intended for early
produce, in order that the buds may be well matured early in
autumn, and thus be prepared to push vigorously early
in spring.”

Asparagus-beds will continue from twenty to thirty years ;
and there are instances of beds being regularly cut, and
remaining in good condition for more than fifty years.

Seed. —* Select some of the finest and earliest heads as
they make their appearance in the spring; tie them to stakes
during the summer, taking care not to drive the stake through
the crown of the plant. If for the market, or to be sent to
a distance, wash out the seeds in autumn, and dry thoroughly ;
if for home-sowing, allow the seeds to remain in the berries
till used.”

Use.— The young shoots are boiled twenty minutes or
half an hour, until they become soft; and are principally
served on toasted bread, with melted butter. It is the prac-
tice of some to boil the shoots entire; others cut or break the
sprout just above the more tough or fibrous part, and cook
only the part which is tender and eatable. ‘This is snapped
or cut into small sections, which are boiled, buttered, seasoned,
and served on toast in the usual form. ‘“ ‘The smaller sprouts
are sometimes cut into pieces three-eighths of an inch long,
and cooked and served as green pease.” ‘The sprouts are
also excellent when made into soup.

It is one of the most productive, economical, and healthful
of all garden vegetables.

Varieties. —‘‘The names of numerous varieties occur in
the catalogues of seedsmen : but there seems to be little per-
manency of character in the plants; such slight variations as
appear from time to time being caused, to a considerable

160 ASPARAGINOUS PLANTS.

extent, by the nature of the soil, or by the situation in which
the plants are grown. What are called the Red-topped
and Green-topped may perhaps be somewhat distinct, and
considered as varieties.” — Glenny.

Soil and location have unquestionably much influence,
both as respects the quality and size of the sprouts. A bed
of asparagus in one locality produced shoots seldom reaching
a diameter of half an inch, and of a very tough and fibrous
character ; while a bed in another situation, formed of plants
taken from the same nursery-bed, actually produced sprouts
so large and fine as to obtain the prize of the Massachusetts
Horticultural Society.

If any variety really exists peculiar in size, form, color, or
quality, it cannot be propagated by seed. Large sprouts may
afford seeds, which, as a general rule, will produce finer
asparagus than seeds from smaller plants; but a variety, when
it occurs, can be propagated only by a division of the roots.

Mr. Thompson states, that on one part of Mr. Grayson’s
extensive plantation, on the south side of the Thames, near
London, the so-called Grayson’s Giant was produced; and
in another section, the common sort: but, when both were
made to change places, the‘common acquired the dimensions
of the Giant, whilst the latter diminished to the ordinary size.

Seeds of the following named and described sorts may be
obtained of seedsmen, and will undoubtedly, in nearly all
cases, afford fine asparagus ; but they will not produce plants
which will uniformly possess the character of the parent
variety : —

BATTERSEA. Rog.

Battersea is famed for producing fine asparagus, and the
name is applied to the particular variety there grown. The
heads are large, full, and close, and the tops tinted with a
reddish-green color. It is probably intermediate between the
Green and Purple-topped.

ASPARAGUS. : 161

GRAVESEND. Log.

Originated and named under like circumstances with the
Battersea. The top is greener, and not generally so plump
and close; but it is considered finer flavored. Both varieties
are, however, held in great estimation.

GRAYSON’s GIANT.

This variety, as also the Deptford, Mortlake, and Reading,
all originated and were named under the same conditions as
the varieties before described. All are fine sorts; but the
difference between them, and indeed between all of the kinds,
if important, is certainly not permanent, so long as they are
offered in the form of seeds for propagation.

Mr. Grayson, the originator of this variety, produced a
hundred sprouts, the aggregate weight of which was forty-
two pounds, —the largest ever raised in Britain.

GERMAN.
Asperge d’Allemagne. Vil.
This variety very nearly resembles the Giant Purple-topped.
It is, however, considered a little earlier, and the top is deeper
colored.

Giant Purpie-Top.
Dutch. Red-top.

Sprout white; the.top, as it breaks ground, purple; size
very large, sometimes measuring an inch and three-fourths in
diameter, but greatly affected by soil and cultivation.

A hundred sprouts of this variety have been produced
which weighed twenty-five pounds.

GREEN-Top.

This variety, when grown under the same conditions as the

Giant Purple-top, is generally smaller or more slender. The
21

162 ' ASPARAGINOUS PLANTS.

top of the sprout, and the scales on the sides, are often slightly
tinged with purple. The plant, when full grown, is percepti-
bly more green than that of the Giant Purple-top. From
most nursery-beds, plants of both varieties will probably be
obtained, with every intervening grade of size and color.

CARDOON.
Chardon. Chardoon. Cynara cardunculus.

In its general character and appearance, the Cardoon
resembles the Artichoke. Its full size is not attained until
the second year, when it is “truly a gigantic herbaceous
plant,” of five or six feet in height. The flowers, which are
smaller than those of the artichoke, are produced in July and
August of the second year, and are composed of numerous
small blue florets, enclosed by somewhat fleshy, pointed
scales. The seeds are oblong, a little flattened, of a grayish
or grayish-green color, spotted and streaked with deep
brown; and, when perfectly grown, are similar in size and
form to those of the apple. About six hundred are contained
in an ounce; and they retain their vitality seven years.

Soil, Propagation, and Culture.—'The best soil for the
Cardoon is a light and deep but not over-rich loam. , It is
raised from seed; which, as the plant is used in the first year
of its growth and is liable to be injured by the winter,
should be sown annually, although the Cardoon is really a
perennial. It succeeds best when sown where the plants are
to remain ; for, if removed, the plants recover slowly, are more
liable to run to seed, and, besides, seldom attain the size of
those that have not been transplanted.

The seed should be sown as early in spring as the weather
becomes warm and settled, in drills three feet apart, an inch
and a half in depth, and the young plants afterwards thinned

CARDOON. 163

to twelve inches asunder in the drills. The leaves are
blanched before being used.

It is sometimes raised and blanched as follows: Sow the
Seed at the bottom of trenches made about six inches deep,
twelve inches wide, three feet apart, and of a length accord-
ing to the supply required. At the bottom of the trench,
thoroughly mix a small quantity of well-digested compost,
and sow the seeds in small groups, or collections (three or
four seeds together), at about twelve or fifteen inches apart,
and cover them an inch or an inch and a half deep. When
the young plants have acquired three or four leaves, they
should be thinned out to single plants. During the summer,
keep them free from weeds ; and, as they require much moist-
ure, it is well to water frequently, if the weather is very dry.
In September, the plants will have attained their growth for
the season, and be ready for blanching; which should be
done in a dry day, and when the plants are entirely free from
dampness. It is thus performed: The leaves of each plant
are carefully and lightly tied together with strong matting ;
keeping the whole upright, and the ribs of the leaves closely
together. ‘The plant is then bound with twisted hay-bands,
or bands of straw, about an inch and a half in diameter;
beginning at the root, and continuing the winding until two-
thirds or three-fourths of the height is covered. If there is
no heavy frost, the leaves will blanch quickly and finely
without further pains: but, if frosty weather occurs, it will be
necessary to earth up about the plants, as is practised with
celery ; but care should be taken not to raise the earth higher
than the hay-bands.

One method of blanching is simply to tie the leaves
together with matting, and then to earth up the plants from
time to time like celery ; beginning early in September, and
adding gradually every week until they are sufficiently
covered. Those, however, blanched by the banding process,
are superior, both in respect to color and in the greater length

of the parts blanched.

164 ASPARAGINOUS PLANTS.

Another practice is to earth up a little about the base of
the plant, tie the leaves together with thread or matting, and
then envelop the whole quite to the top with a quantity of
long, clean wheat or rye straw, placed up and down the
plant, and tied together with small cord or strong matting.
The leaves will thus blanch without being earthed up, and
speedily become white. ‘This process is a good one, is econo-
mical, and presents a neat appearance.

‘«‘In either of the methods, it is very necessary to be care-
ful that the plants are perfectly dry before they are enveloped
in their covering: they will otherwise rot.” In about three
weeks after being tied up, the cardoons will be fit for use.

Harvesting. — When the stems and midribs of the leaves
are thoroughly blanched, they are ready for use. Until the
occurrence of severe weather, the table may be supplied |
directly from the garden: but, before the closing-up of the
ground, “the plants should be taken up, roots and leaves
entire, and removed to the cellar; where they should be
packed in sand, laying the plants down in rows, and packing
the sand around them, one course over another, till finished.
In this way, they not only keep well, but become more per-
fectly blanched.”

To raise Seed.— Allow two or three plants to remain
unblanched, and leave them in the ground during the winter,
protected by straw or other convenient material. ‘They will
grow to the height, and flower and seed, as before described.
One plant will afford sufficient seed for any common garden.

Use. — “The stems of the leaves, as well as the midribs,
when blanched, are used for soups, stews, and even for salads,
in autumn and winter. ‘The longer these parts of the plant
are, and the more rapidly they are grown, the more they are
esteemed, on account of their greater crispness, tenderness,
and color.” ‘The ‘‘Gardener’s Chronicle” gives the follow-
ing directions for dressing them : —

«When a Cardoon is to be cooked, the solid stalks of the

CARDOON. 165

leaves are to be cut in pieces about six inches long, and
boiled, like any other vegetable, in pure water (not salt
and water), till they are tender. ‘They are then to be care-
fully deprived of the slime and strings that will be found to
cover them; and, having been thus thoroughly cleansed, are
to be plunged in cold water, where they must remain until
they are wanted for the table. They are then taken out, and
heated with white sauce, or marrow. The process just de-
scribed is for the purpose of rendering them white, and of
depriving them of a bitterness which is peculiar to them. If
this is neglected, the cardoons will be black, not white, as
well as disagreeable.” M-‘Intosh remarks, that, when skilfully
prepared, they form an excellent and wholesome dish, de-
serving far more general notice.

In France, the flowers are gathered, and dried in the shade ;
and, when so preserved, are used as a substitute for rennet, to
coagulate milk.

Varieties. —

Common, or LarcE SmootH. Trans.
Smooth Large Solid. Plein Inerme. Vil.

This kind grows from four to five feet high. The leaves are
large and strong, though somewhat smaller than those of the
Tours or Prickly Cardoon. They are of a shining-green color,
with little appearance of hoariness on the upper surface, and
generally destitute of spines; though some of the plants occa-
sionally have a few small ones at the base of the leaflets.

The Cardon Plein Inerme of the French, which is described
in the “ Bon Jardinier” as a novelty, corresponds nearly with
the Large Smooth or Common Cardoon.

Larce Spaniso. Trans.
D’Espagne. Vil.
Stem five or six feet high. The divisions of the leaflets
are rather narrower, and somewhat more hoary, than those of

166 ASPARAGINOUS PLANTS.

the Common Cardoon. The ribs are longer, and the whole
plant stronger and generally more spiny; though, on the
whole, comparatively smooth. It is not, however, always
very readily distinguished from the Common or Large Smooth
Cardoon. It runs up to seed quicker than the other varieties.

Puvis. Thomp.
Artichoke-leaved. Lance-leaved. Puvis de Bourg. Vil.

The Puvis Cardoon is remarkable for its strong growth,
the large size it attaims, and the thickness of the midribs
of the leaves, which are almost solid. The leaves are thick,
and not at all prickly, or very slightly so. The terminal lobe
is very large, and lance-formed: whence the name. It is a
fine variety, and of more tender substance than the Tours
Cardoon.

Rep. Trans.
Blood-ribbed. Red-stemmed. Thomp. Large Purple.

The leaves of this variety are green, without any hoariness ;
long, narrow, and more sharply pointed than those of most
of the other kinds. ‘The ribs are large, solid, and tinged
with red. A recent sort, excellent in quality, but wanting
in hardiness.

Tours. Trans.
Large Tours Solid. Cardon de Tours. Vil.

The leaves of this variety are very hoary on the upper sur-
face ; the divisions are broad, sharply pointed, and terminate
with rigid, sharp spines. Spines also grow, in clusters of
from three to five, at the base of the leaflets; and are very
strong, and of a yellowish color. ‘This variety is not so tall as
the Spanish or Large Smooth. ‘The ribs are large and solid.

The ‘Tours Cardoon is cultivated by the market-gardeners
around Paris; and, notwithstanding the inconvenience arising
from its numerous and rigid spines, it is considered by them
as the best, because of its thick, tender, and delicate ribs.

THE HOP. 167

THE HOP.

Humulus lupulus.

The Hop is considered a native of this continent, and is
found wild in all parts of the United States. The root
is perennial, but the stems are annual. ‘The latter are from
ten to twenty-five feet in length, angular, rough, and twine
from right to left. The leaves are placed opposite each
other on the stem, on long, winding footstalks: the smaller
ones are heart-shaped; the larger ones three or five lobed,
veiny, and rough. ‘The barren and fertile flowers are pro-
duced on separate plants: the former being very numerous
and paniculated ; the latter in the form of an ament, or col-
lection of small scales, which are more or less covered with a
fine, yellow powder called “ lupulin.”

While several distinct sorts of the fertile or hop-bearing
plant have been long in cultivation, only one variety of the
male or barren plant is known.

Soil and Location. — Though it may be cultivated with
success in a variety of soils, the Hop prefers a rich, deep
loam, which should be thoroughly ploughed, and, if neces-
sary, enriched with well-digested compost. In general, it
may be said that “ good corn-land is good hop-land.” Hops,
however, are reputed to be of better quality when raised on
comparatively thin soils.

Propagation and Culture. —It is propagated by a division
of the roots early in spring. When extensively cultivated,
the plants are set in hills, five to seven feet apart, and three
or four cuttings or slips allowed to a hill; but in garden
culture, to procure the young shoots, the plants are set in
rows about three feet apart, and one foot from plant to plant
in the rows.

Use. — The plant is principally cultivated for its flowers,
which are largely employed in the manufacture of malt

168 ASPARAGINOUS PLANTS.

liquors. The young shoots are cut in spring, when they are
five or six inches in height, and eaten as salad, or used as
asparagus, which they somewhat resemble in taste.

HOOSUNG, OR OOSUNG. Hov. Mag.

A lettuce-like plant from Shanghai. Stems cylindrical, from
two to three feet high, erect, light green, with a green, succu-
lent pith; leaves oblong, tapering to the base, the uppermost
clasping; the flowers are small, yellow, in panicles slightly
drooping. If sown in April or May, the plants will ripen
their seed in August.

Sowing and Cultivation. — Sow in a cool frame, in either
April or’ May, or continuously, for a succession, at intervals
during May, and transplant into the open ground in the usual
manner of treating lettuces; making the rows about eighteen
inches apart, and placing the plants about the same distance
apart in the rows. ‘The plants will be fit for use early in
June.

Use. —'The succulent stem is the part used. This is di-
vested of its outer rind, and either simply boiled, with a little
‘salt in the water, and dressed as asparagus, or stewed in
soy, with salt, pepper, and butter added, or boiled in soup as
okra. It is a very agreeable and pleasant addition to the
list of vegetable esculents, and worthy of trial.

The plant is very little cultivated; and there are no de-
scribed varieties.

PERENNIAL PHYTOLACCA.
Garget. Poke. Pigeon Berry. Phytolacca decandra.

A hardy, herbaceous, perennial plant, common by road-
sides, in waste places, and springing up spontaneously on

ANNUAL PHYTOLACCA. 169

newly burned pine-lands. It has a branching, purplish stem,
five to seven feet in height; and large, oval, pointed, entire
leaves. The flowers are produced in July and August, in
long clusters; and are of a dull-white color. The fruit con-
sists of a flat, purple, juicy berry; and is sometimes used for
dyeing purple.

Soil and Culture. — It will thrive in almost any soil or situa-
tion; and can be easily propagated from seed, or by dividing
the roots. ‘The plant requires little cultivation, and is so
abundant in many localities as to afford an ample supply for
the mere labor of gathering.

Use. — The young shoots are eaten early in the season, as
a substitute for asparagus, which they resemble in taste.
When treated in the manner of sea-kale, the flavor of the
sprouts is scarcely distinguishable from that of asparagus.
The root has reputed important medicinal properties; and,
when taken internally, acts as a violent emetic.

AwnnvuaL PHyToLacca.
Phytolacca esculenta.

An annual species, with foliage similar to the foregoing.
It is much less vigorous and stocky in habit. The seed
should be sown in April, in drills fifteen inches apart. The
young shoots, or plants, are used in the manner of the species

before described.

22

170 CUCURBITACEOUS PLANTS.

CHAPTER IV.

CUCURBITACEOUS PLANTS.

The Cucumber. Egyptian Cucumber. Globe Cucumber. Gourd, or
Calabash. The Melon. Musk-melon. Persian Melons. Water-
melon. Papanjay, or Sponge Cucumber. Prickly-fruited Gherkin.
Pumpkin. Snake Cucumber. Squash.

THE CUCU MB ER.
Cucumis sativus.

Tue Cucumber is a tender, annual plant; and is a native of
the East Indies, or of tropical origin. It has an angular,
creeping stem; large, somewhat heart-shaped, leaves; and
axillary staminate or pistillate flowers. The fruit is cylin-
drical, generally elongated, often somewhat angular, smooth,
or with scattering black or white spines; the flesh is white or
greenish-white, and is divided at the centre of the fruit into
three parts, in each of which the seeds are produced in great
abundance. ‘These seeds are of an elliptical or oval form,
much flattened, and of a pale yellowish-white color. About
twelve hundred are contained in an ounce; and they retain
their vitality ten years. ,

Soil and Culture. — Very dry and very wet soils should be
avoided. Cucumbers succeed decidedly best in warm, moist,
rich, loamy ground. ‘The essentials to their growth are heat,
and a fair proportion of moisture. ‘They should not be
planted or set in the open air until there is a prospect of con-
tinued warm and pleasant weather; as, when planted early,
not only are the seeds liable to decay in the ground, but the
young plants are frequently cut off by frost.

The hills should be five or six feet apart in each direction.

THE CUCUMBER. 171

Make them fifteen or eighteen inches in diameter, and a foot
in depth; fill them three-fourths full of thoroughly digested
compost, and then draw four or five inches of earth over
the whole, raising the hill a little above the level of the
ground; plant fifteen or twenty seeds in each, cover half an
inch deep, and press the earth smoothly over with the back
of the hoe. When all danger from bugs and worms is past,
thin out the plants; leaving but three or four of the strongest
or healthiest to a hill.

Taking the Crop. — As fast as the cucumbers attain a suit-
able size, they should be plucked, whether required for use
or not. The imperfectly formed, as well as the symmetrical,
should all be removed. Fruit, however inferior, left to ripen
on the vines, soon destroys their productiveness.

Seed. — ‘ Cucumbers, from their natural proneness to im-
pregnate each other when grown together, are exceedingly
difficult to keep true to their original points of merit ;” and
consequently, to retain any variety in its purity, it must be
grown apart from all other sorts. When a few seeds are
desired for the vegetable garden, two or three of the finest-
formed cucumbers should be selected early in the season, and
allowed to ripen on the plants. In September, or when fully
ripe, cut them open, take out the seeds, and allow them to
stand a day or two, or until the pulp attached to them begins
to separate ; when they should be washed clean, thoroughly
dried, and packed away for future use.

For Pickling. — The land for raising cucumbers for pick-
ling may be either swarded or stubble; but it must be in
good condition, and such as is not easily affected by drought.
It should be deeply ploughed, and the surface afterwards
made fine and friable by being thoroughly harrowed. The
hills should be six feet apart, and are generally formed by
furrowing the land at this distance in each direction. Ma-
nure the hills with well-digested compost, level off, draw over
a little fine earth, and the land is ready for planting.

172 CUCURBITACEOUS PLANTS.

This may be done at any time from the middle of June to
the first week in July. The quantity of seed allowed to an
acre varies from three-fourths of a pound, upwards. In
most cases, growers seed very liberally, to provide against the
depredation of worms and bugs; usually putting six or eight
times as many seeds in a hill as will be really required for the
crop. When the plants are well established and beyond danger,
the field is examined, and the hills thinned to three or four
plants; or, where there is a deficiency of plants, replanted.

As fast as the cucumbers attain the proper size, they should
be plucked; the usual practice being to go over the planta-
tion daily. In gathering, all the fruit should be removed, —
the misshapen and unmarketable, as well as those which are
well formed; for, when any portion of the crop is allowed to
remain and ripen, the plants become much less productive.

In favorable seasons, and under a high state of cultivation,
a hundred and twenty-five thousand are obtained from an
acre; while, under opposite conditions, the crop may not
exceed fifty thousand. The average price is about a dollar
and twenty-five cents per thousand.

Varieties. —

EARLY CLUSTER.
Early Green Cluster.

A very popular, early cucumber, producing its fruit in
clusters near the root of the plant: whence the name. The
plant is healthy, hardy, and vigorous; fruit comparatively
short and thick. Its usual length is about five inches, and its
diameter about two inches; skin prickly, green, — at the
blossom-end, often paler, or nearly white, — brownish-yellow
when ripe; flesh white, seedy, tender, and well flavored,
but less crispy or brittle than that of many other varieties.

It is a good early garden sort, and is very productive ; but
is not well adapted for pickling, on account of the soft and
seedy character of its flesh.

THE CUCUMBER. 173

Earty FRAME.
Short Green.

One of the oldest of the garden sorts, justly styled a
standard variety. Plant healthy and vigorous, six to ten feet
in length; fruit straight and well formed, five inches and a
half long, and two inches and a half in diameter; skin deep-
green, paler at the blossom-end, changing to clear yellow as
it approaches maturity, and, when fully ripe, of a yellowish,
russet-brown color; flesh greenish-white, rather seedy, but
tender, and of an agreeable flavor. It is a few days later
than the Early Cluster.

The variety is universally popular, and is found in almost
every vegetable garden. It is also very productive ; succeeds
well, whether grown in open culture or under glass; and, if
plucked while young and small, makes an excellent pickle.

EARLY RwvssIAn.

This comparatively new variety resembles, in some respects,
the Early Cluster. Fruit from three to four inches in length,
an inch and a half or two inches in diameter, and generally
produced in pairs; flesh tender, crisp, and well flavored.
When ripe, the fruit is deep-yellow or yellowish-brown.

Its merits are its hardiness, extreme earliness, and great
productiveness. It comes into use nearly ten days in advance
of the Early Cluster, and is the earliest garden variety now
cultivated. Its small size is, however, considered an objec-
-tion ; and some of the larger kinds are generally preferred for
the main crop.

Lonpon Lone Green. MInt.

Fruit about a foot in length, tapering towards the extremi-
ties ; skin very deep-green while the fruit is young, yellow
when it is ripe; flesh greenish-white, firm, and crisp; flavor
good.

174 CUCURBITACEOUS PLANTS.

This variety is nearly related to the numerous prize sorts
which in England are cultivated under glass, and forced
during the winter. ‘There is little permanency in the slight
variations of character by which they are distinguished ; and
old varieties are constantly being dropped from the catalogues,
and others, with different names, substituted. Amongst the
most prominent of these sub-varieties are the following :—

Carter’s Superior. — Recently introduced. Represented as
one of the largest and finest of the forcing varieties.

Conqueror of the West. — Kighteen to twenty inches in
length. It is a fine prize sort, and succeeds well in open
culture.

Cuthill’s Black Spine. —Six to nine inches in length,
hardy, early, and productive. An excellent sort for starting
in a hot-bed. Fruit very firm and attractive.

The Doctor. — Sixteen to eighteen inches in length, and
contracted towards the stem in the form of aneck. In favora-
ble seasons, it will attain a good size, if grown in the open
ground. Crisp, tender, and well flavored.

Evggleston’s Conqueror. — “ Very prolific, good for forcing,
of fine flavor, hardy, and a really useful sort. Specimens
have been grown measuring twenty-eight inches in length,
nine inches and a half in circumference, and weighing five
pounds.”

Flanigan’s Prize. — An old, established variety ; having
been grown in England upwards of thirty years. Length
fifteen inches.

Hunter’s Prolific.
and excellent, but requires more heat than most other varie-

Length eighteen inches. Very crisp

ties. Spines white; fruit covered with a good bloom, and
not liable to turn yellow at the base.

Improved Sion House.—'This variety has received many
prizes in England. Not only is it well adapted for the sum-
mer crop, but it succeeds remarkably well when grown under
glass.

THE CUCUMBER. Lt

Irishman. — Length twenty-two to twenty-five inches.
Handsome, and excellent for exhibition.
Lord Kenyon’s Favorite. — Length twelve to eighteen

inches. A fine sort for winter forcing.

Manchester Prize. —This, like the Nepal, is one of the
largest of the English greenhouse prize varieties. It some-
times measures two feet in length, and weighs twelve pounds.
In favorable seasons, it will attain a large size in open culture,
and sometimes perfect its seed.

Nepal. — One of the largest of all varieties; length about
twenty-four inches; weight ten to twelve pounds.

Norman’s Stitchworth-Park Hero. — A recently introduced
variety, hardy, long, handsome, very prolific, and fine fla-
" vored.

Old Sion House. — Length about nine inches. This is a
well-tried, winter, forcing variety. Like the Improved Sion
House, it also succeeds well in open culture. Quality good,
though the extremities are sometimes bitter.

Prize-fighter. — Length about sixteen inches. Good for
the summer crop or for exhibition.

Rifleman. —'This variety is described as one of the best
prize cucumbers. It has a black spine; always grows very
even from stem to point, with scarcely any handle ; carries its
bloom well; keeps a good fresh color; and is not liable to
turn yellow as many other sorts. Length twenty-four
to twenty-eight inches. An abundant bearer.

Ringleader. — A prominent prize sort, about fifteen inches
in length. It succeeds well, whether grown under glass or in
the open ground.

Roman Emperor. — Length twelve to fifteen inches.

Southgate. — This variety has been pronounced the most
productive, and the best for forcing, of all the prize sorts.
It is not so late as many of the English varieties, and will
frequently succeed well if grown in the open ground.

Victory of Bath. — Length about seventeen inches. Well
adapted for forcing or for the general crop.

176 CUCURBITACEOUS PLANTS.

Lone GrEEN PRICKLY.
Long Prickly. Early Long Green Prickly.

This is a large-sized varicty, and somewhat later than the
White-spined. ‘The plant is a strong grower, and the foliage
of a deep-green color; the fruit is about seven inches in
length, straight, and generally angular; skin dark-green,
changing to yellow as the fruit approaches maturity, — when
fully ripe, it is reddish-brown, and is often reticulated about
the insertion of the stem; prickles black; flesh white, some-
what seedy, but crisp, tender, and well flavored.

The Long Green Prickly is hardy and productive ; makes
a good pickle, if plucked while young; and is well deserving
of cultivation. It differs from the London Long Green and
the Long Green ‘Turkey in its form, which is much thicker
in proportion to its length; and also in the character of its
flesh, which is more pulpy and seedy.

Lone GREEN TURKEY.
Extra Long Green Turkey.

A distinct and well-defined variety ; when full grown, some-
times measuring nearly eighteen inches in length. Form
long and slender, contracted towards the stem in the form of
a neck, and swollen towards the opposite extremity; seeds
few, and usually produced nearest the blossom-end. ‘The
neck is generally solid. While the fruit is young, the skin is
deep-green ; afterwards it changes to clear yellow, and finally
assumes a rusty-yellow or yellowish-brown. Flesh remarka-
bly firm and crisp ; exceeding, in these respects, that of any
other variety. Very productive and excellent.

Its remarkably firm and crispy flesh, and the absence of
seeds, render it serviceable for the table after it has reached
a very considerable size. For the same reasons, it may be
pickled at a stage of its growth when other more seedy and
pulpy sorts would be comparatively worthless.

THE CUCUMBER. VV

SHort PRIcKLy.
Short Green Prickly. Early Short Green Prickly.

This variety somewhat resembles the Long Prickly ; but it
is shorter, and proportionally thicker. Its length, when
suitable for use, is about four inches. Skin prickly, green,
changing to yellow at maturity; flesh transparent greenish-
white, rather seedy, but tender, crisp, and fine flavored.

The variety is very hardy and productive, comes early into
fruit, and is one of the best for pickling. It is a few days
later than the Early Cluster.

UnpDERWoopD’s SHORT PRICKLY.

This is an improved variety of the common Short Prickly,
and is the best of all the sorts for extensive cultivation for
pickling. The plant is hardy and productive. The fruit,
when young, is very symmetrical, and of a fine deep-green
color. Its flesh is characterized by extraordinary crispness
and solidity. When more advanced, the color becomes
paler, and the flesh more soft and seedy. ‘The fruit, at ma-
turity, is yellow.

WHITE SPANISH.

The form of this variety is similar to that of the White-
spined. The fruit measures about five inches in length, two
inches in diameter, and is generally somewhat ribbed. When
suitable for use, the skin is white; a characteristic by which
the variety is readily distinguished from all others. The
flesh is crisp, tender, and well flavored. At maturity, the
fruit is yellow.

WuitE-Sprinep.
Early White-spined. New-York Market.

This very distinct variety is extensively grown for market-

ing, both at the North and South. The plants grow from six
23

178 CUCURBITACEOUS PLANTS.

to ten feet in length; and, like those of the Early Frame, are
of a healthy, luxurious habit. The fruit is of full medium
size, straight, and well formed ; about six inches in length, and
two inches and a half in diameter. Skin deep-green; pric-
kles white ; flesh white, tender, crispy, and of remarkably fine
flavor. As the fruit ripens, the skin gradually becomes paler ;
and, when fully ripe, is nearly white: by which peculiarity,
in connection with its white spines, the variety is always
readily distinguishable.

The White-spined is one of the best sorts for the table ; and
is greatly prized by market-men on account of its color, which
is never changed to yellow, though kept long after being
plucked. It is generally thought to retain its freshness
longer than any other variety, and consequently to be well
fitted for transporting long distances; though, on account of
its peculiar color, the freshness may be less real than appa-
rent.

For the very general dissemination of this variety, the
public are, in a great degree, indebted to the late I. P. Rand,
Esq., of Boston, whose integrity as a merchant, and whose
skill as a practical vegetable cultivator and horticulturist, will
be long remembered.

EGYPTIAN CUCUMBER.

Hairy Cucumber. Round-leaved Egyptian. Concombre chaté. Vil.
Cucumis chate.

This is a tender, annual plant, with an angular, creeping
stem, and alternate, somewhat heart-shaped, leaves. ‘The
flowers are axillary, about an inch in diameter, and of a pale-
yellow color; the fruit is small, oblong, and very hairy.

It is of little value as an esculent, and is rarely cultivated.
The fruit is sometimes eaten in its green state, and also when
cooked. According to Duchesne, the Egyptians prepare from
the pulp a very agreeable and refreshing beverage.

Plant and cultivate as directed for melons or cucumbers.

CALABASH, OR COMMON GOURD. 179

GLOBE CUCUMBER.
Concombre des prophétes. Vil. Cucumis prophetarum.

A tender annual from Arabia. Stem slender, creeping,
and furnished with tendrils, or claspers. The leaves are
about three inches in diameter, five-lobed, and indented on
the borders; the flowers are axillary, yellow, and nearly
three-fourths of an inch in diameter; the fruit is round,
and rarely measures an inch in thickness; skin striped with
green and yellow, and thickly set with rigid hairs, or bristles ;
the seeds are small, oval, flattened, and of a yellowish color.

Planting and Culiure.—'The seeds should be planted at
the time of planting cucumbers or melons, in hills four or five
feet apart, and covered about half an inch deep. ‘Thin to two
or three plants to a hill.

Use. — The fruit is sometimes eaten boiled; but is gene-
rally pickled in its green state, like the common cucumber.

As a table vegetable, it is comparatively unimportant, and
not worthy of cultivation.

CALABASH, OR COMMON GOURD.
Bottle Gourd. Cucurbita lagenaria.

The Calabash, or Common Gourd, is a climbing or creeping
annual plant, frequently more than twenty feet in height or
length. The leaves are large, round, heart-shaped, very soft
and velvety to the touch, and emit a peculiar, musky odor,
when bruised or roughly handled. The flowers, which are
produced on very long stems, are white, and nearly three
inches in diameter. They expand towards evening, and re-
main in perfection only a few hours; as they are generally
found drooping and withering on the ensuing morning. The
young fruit is hairy, and quite soft and tender; but, when

180 CUCURBITACEOUS PLANTS.

ripe, the surface becomes hard, smooth, and glossy. The
seeds are five-eighths of an inch in length, somewhat quad-
rangular, of a fawn-yellow color, and retain their vitality five
years. About three hundred are contained in an ounce.

Cultivation. — The seeds are planted at the same time and
in the same manner as those of the Squash. The Gourd suc-
ceeds best when provided with a trellis, or other support, to
keep the plant from the ground ; as the fruit is best developed
in a pendent or hanging position.

Use.—'The fruit, while still young and tender, is some-
times pickled in vinegar, like cucumbers. At maturity, the
flesh is worthless: but the shells, which are very hard, light,
and comparatively strong, are used as substitutes for bas-
kets; and are also formed into water-dippers, and various
other articles both useful and ornamental. The varieties are
as follow : —

BorrLtE Gourp. Vil.

Fruit about a foot in length, contracted at the middle,
largest at the blossom-end, but swollen also at the part next
the stem.

There is a sub-variety, very much larger; but it is also
later.

HERcULES Cuvs.
Courge Massue d’Hercule. Vil.

Fruit very long. Specimens are frequently produced
measuring upwards of five feet in length. It is smallest
towards the stem, and increases gradually in size towards the
opposite extremity, which is rounded, and near which, in its
largest diameter, it measures from four to five inches. Its
form is quite peculiar, and is not unlike that of a massive
club: whence the name.

It is frequently seen at horticultural and agricultural shows ;
and, though sometimes exhibited as a “‘ cucumber,” has little

THE MELON. 181

or no value as an esculent, and must be considered much
more curious than useful. It is of a pea-green color while
growing, and the skin is then quite soft and tender; but, like
the other varieties, the surface becomes smooth, and the skin
very hard and shell-like, at maturity.

Powper-Horn.
Courge Poire 4 Poudre. Vil.

Fruit long and slender, broadest at the base, tapering to-
wards the stem, and often more or less curved. In its
general form, it resembles a common horn, as implied by the
name. Its usual length is twelve or fourteen inches ; and its
largest diameter, nearly three inches.

S1ipHon Gourp.
Courge Siphon. Vil.

Fruit rounded, and flattened at the blossom-end ; then sud-
denly contracted to a long, slender neck. The latter often
bends or turns suddenly at nearly a right angle; and, in this
form, the fruit very much resembles a siphon. Pea-green
while young, pale-green when mature. Shell thick and

hard.

THE MELON.

Of the Melon, there are two species in general cultiva-
tion, — the Musk-melon (Cucumis melo) and the Water-melon
(Cucurbita citrullus); each, however, including many varieties.
Like the Squash, they are tender, annual plants, of tropical
origin, and only thrive well in a warm temperature. “The
climate of the Middle and Southern States is remarkably fa-
vorable for them; indeed, far more so than that of England,
France, or any of the temperate portions of Europe. Conse-
quently, melons are raised as field crops by market-gardeners :
and, in the month of August, the finest citrons or green-fleshed

182 CUCURBITACEOUS PLANTS.

melons may be scen in the markets of New York and Phila-
delphia in immense quantities ; so abundant, in most seasons,
as frequently to be sold at half a dollar per basket, contain-
ing nearly a bushel of fruit. The warm, dry soils of Long
Island and New Jersey are peculiarly favorable to the growth
of melons; and, even at low prices, the product is so large,
that this crop is one of the most profitable.” — Downing.
Through the extraordinary facilities now afforded by rail-
roads and ocean steam-navigation, the markets of all the
cities and large towns of the northern portions of the United
States, and even of the Canadas, are abundantly supplied
within two or three days from the time of gathering: and
they are retailed at prices so low, as to allow of almost uni-
versal consumption ; well-ripened and delicious green-fleshed
citron-melons being often sold from six to ten cents each.
Soil and Cultivation. — Both the Musk and the Water
Melon thrive best in a warm, mellow, rich, sandy loam, and
in a sheltered exposure. After thoroughly stirring the soil
by ploughing or spading, make the hills six or seven feet
apart in each direction. Previous to planting, these hills
should be prepared as directed for the Squash ; making them
a foot and a half or two feet in diameter, and twelve or
fifteen inches in depth. Thoroughly incorporate at the bot-
tom of the hill a quantity of well-digested compost, equal to
three-fourths of the earth removed; and then add sufficient
fine loam to raise the hill two or three inches above the sur-
rounding level. On the top of the hill thus formed, plant
twelve or fifteen seeds; and, when the plants are well up,
thin them out from time to time as they progress in size.
Finally, when all danger from bugs and other insect depreda-
tors is past, leave but two or three of the most stocky and
promising plants to a hill. When the growth is too luxuri-
ant, many practise pinching or cutting off the leading shoots ;
and, when the young fruit sets in too great numbers, a portion
should be removed, both for the purpose of increasing the

THE MUSK-MELON. 183

size and of hastening the maturity of those remaining.
“ Keep the fruit from being injured by lying on the ground ;
and if slate, blackened shingles, or any dry, dark material,
be placed beneath it, by attraction of the sun’s rays, the fruit
will ripen earlier and better.”

The striped bug (Galereuca vittata) is the most serious
enemy with which the young melon-plants have to contend.
Gauze vine-shields, though the most expensive, are unques-
tionably the most effectual preventive. Boxes either round
or square, twelve or fifteen inches in depth, and entirely
uncovered at the top, if placed over the hills, will be found
useful in protecting the plants. The flight of the bug being
generally nearly parallel with the surface of the ground,
very few will find their way within the boxes, if of the depth
required. Applications of guano, ashes, dilutions of oil-soap,
and plaster of Paris, applied while the plants are wet, will be
found of greater or less efficacy in their protection. ‘The
pungent smell of guano is said to prevent the depredation of
the flea-beetle, which, in many localities, seriously injures the
plants early in the season, through its attacks on the seed-
leaves.

THE MUSK-MELON.
Cucumis melo.

Plant running, — varying in length from five to eight
feet; leaves large, angular, heart-shaped, and rough on the
upper and under surface; flowers yellow, one-petaled, five-
pointed, and about an inch in diameter; seeds oval, flat,
generally yellow, but sometimes nearly white, about four-
tenths of an inch in length, and three-sixteenths of an inch
in breadth, — the size, however, varying to a considerable
extent in the different varieties. An ounce contains from
nine hundred to eleven hundred seeds ; and they retain their
germinative properties from eight to ten years.

184 CUCURBITACEOUS PLANTS.

Varieties. —'These are exceedingly numerous, in conse-
quence of the great facility with which the various kinds
intermix, or hybridize. Varieties are, however, much more
easily produced than retained: consequently, old names are
almost annually discarded from the catalogues of seedsmen
and gardeners ; and new names, with superior recommenda-
tions, offered in their stead. The following list embraces
most of the kinds of much prominence or value now culti-
vated either in Europe or this country :—

BEECHWOOD.

Fruit nearly spherical, but rather longer than broad, —
usually five or six inches in diameter; skin greenish-yellow,
thickly and regularly netted; flesh green, melting, sugary,
and excellent. An early and fine variety.

Buack-Rock Canratoure. Loud.

A large-fruited, late variety ; form variable, but generally
round, and flattened at the ends; size large, —ten inches in
diameter, é¢ight inches deep, and weighing eight or ten
pounds. ‘The skin varies in color from grayish-green to deep-
green; becomes yellow at maturity, and is thickly spread
with knobby bunches, or small protuberances. Rind very
thick ; flesh reddish-orange, melting, and sugary. It requires
a long season for its full perfection.

CHRISTIANA.

This variety was originated by the late Capt. Josiah Lovett,
of Beverly, Mass. Form roundish; size rather small, — ave-
rage specimens measuring nearly the same as the Green Citron;
skin yellowish-green ; flesh yellow, sweet, juicy, and of good
quality. Its early maturity is its principal recommendation ;
the Green Citron, Nutmeg, and many other varieties, surpass-
ing it in firmness of flesh, sweetness, and general excellence.

It would probably ripen at the North, or in short seasons,
when other sorts generally fail.

THE MUSK-MELON. 185

CITRON.

Green-fleshed Citron. Green Citron.

Fruit nearly round, but flattened slightly at the ends, —
deeply and very regularly ribbed; size medium, or rather
small, — average specimens
measuring about six inches
in diameter, and five inches
and a half in depth; skin
green, and thickly netted,
— when fully mature, the
green becomes more soft and
mellow, or of a yellowish =

shade ; flesh green, quite :
thick, very juicy, and of the a ca
richest and most sugary flavor. It is an abundant bearer,
quite hardy, and remarkably uniform in its quality. It is
deservedly the most popular as a market sort ; and for cultiva-
tion for family use, every thing considered, has few superiors.
In common with the Carolina Water-melon, the Green
Citron is extensively grown at the South for shipping to the
northern portions of the United States ; appearing in the mar-
kets of New York and Boston three or four weeks in advance
of the season of those raised in the same vicinity in the open
ground.

EArLy CANTALOUPE.

This variety possesses little merit aside from its very early
maturity. It is a roundish melon, flattened a little at the
ends, ribbed, and of comparatively small size; usually
measuring about five inches in diameter. Skin yellowish,
often spotted with green, and sometimes a little warty ;
ririd quite thick; flesh reddish-orange, sweet, and of good
flavor.

It is exceedingly variable in size, form, and color.

24

186 CUCURBITACEOUS PLANTS.

Harpy Rivce. Loud.

Fruit rather small, round, depressed, strongly ribbed, and
irregularly warted all over its surface ; skin dull yellow, mot-
tled with dull green; flesh an inch thick, bright orange-red,
sweet, and well flavored; rind thick; weight from three to
four pounds. Not an early, but a productive variety.

LarGcE-Rissep NErrep.
Common Musk-melon.

Fruit very large, oval, strongly ribbed; skin yellow, very
thickly netted, sometimes so closely as to cover nearly the
entire surface ; flesh salmon-
yellow, remarkably — thick
and sweet, but not fine-
grained or melting, when
compared with the more re-
cent and improved vyarie-
ties.

Hardy and _ productive.

Large Netted Musk-melon. In good soil and favorable
seasons, the fruit sometimes attains a length of fifteen inches,
and weighs upwards of twenty pounds.

Munror’s GREEN Friesu. Vil.

A comparatively new variety. The fruit is nearly spheri-
cal, but tapers slightly towards the stem, and is rather regu-
larly as well as distinctly ribbed. Its diameter is about five
inches. Cicatrix large; skin greenish-yellow, thickly and
finely netted over the entire surface ; rind thin; flesh green,
remarkably transparent, comparatively thick, very melting,

and highly perfumed.

THE MUSK-MELON. 187

NvutTMEG.

Fruit oval, regularly but faintly ribbed, eight or nine inches
in length, and about six inches in its broadest diameter; skin
pale-green, and very thickly netted; rind thin; flesh lght-
green, rich, sweet, melting, and highly perfumed.

The Nutmeg Melon has been long in cultivation, and is
almost everywhere to be found in the vegetable garden,
though seldom in a perfectly unmixed state. When the
variety is pure, and the fruit perfectly ripened, it is of most
delicious excellence, and deservedly ranked as one of “the
best.”

ORANGE CANTALOUPE.

An oval variety, about six inches in length by five inches
in diameter, rather prominently ribbed. Skin yellow, mar-
bled with green, thickly netted about the stem, and sparsely
so over the remainder of the surface; rind thick; flesh
reddish-orange, sweet, highly perfumed, and of good flavor.
Very early and productive.

Pint-APPLeE.

Form roundish, inclining to oval, either without ribs or
with rib-marking, very faintly defined; size small, — the
average diameter being about five inches and a half; skin
olive-green, with net-markings more or less abundant; rind
thin; flesh green, melting, sweet, and perfumed. Season early.

It is an excellent sort, easily grown, and very productive.

Prescotr CANTALOUPE. Vil.

Fruit generally somewhat flattened, but variable in form,
deeply ribbed ; size large, —well-grown specimens measuring
eight or ten inches in diameter, and weighing from seven to
nine pounds; skin thickly covered with small tubercles ; color
varying from grayish-green to clear-green, more or less deep,

188 CUCURBITACEOUS PLANTS.

changing to yellow at maturity; rind very thick ; flesh orange-
red, sugary and melting, and of delicious flavor.

There are numerous sub-yarieties, as grown by different
gardeners, varying somewhat in form, color, and time of ma-
turity; all, however, corresponding nearly with the above
description, though known by different names, as the “‘ White,”
“Gray,” “Black,” “Prescott,” &c. Much esteemed in
France, and extensively grown by market-gardeners in the
vicinity of Paris.

SKILLMAN’S FINE-NETTED.

This variety much resembles the Pine-apple. Form
rounded, flattened slightly at the ends; flesh green, sugary,
melting, and excellent. It has been pronounced “ the earliest
of the green-fleshed sorts.”

Victory or Baru.

A recently introduced variety of English origin. Fruit
egg-shaped, faintly ribbed, rounded at the blossom-end, and
slightly contracted towards the stem, — at the insertion of
which, it is flattened to a small, plane surface; size medium,
—about six inches deep, and five inches in diameter; skin
green, clouded with yellow, and sparsely covered with fine

net-markings; skin thin; flesh green.

PERSIAN MELONS. Trans.

These differ remarkably from the varieties commonly culti-
vated. They are destitute of the thick, hard rind which
characterizes the common sorts, and which renders so large a
portion of the fruit useless. On the contrary, the Persian
melons are protected by a skin so thin and delicate, that they
are subject to injury from causes that would produce no per-
ceptible effect on the sorts in general cultivation. As a class,

THE MUSK-MELON. 189

they are not only prolific, but their flesh is extremely tender,
rich, and sweet, and flows copiously with a cool juice, which
renders them still more grateful. They are, however, not
early ; and, for their complete perfection, require a long and
warm season.

Varieties. —

DamrsHa. M<Int.

Flesh dark-green near the skin, rather whitish towards the
centre, quite melting, and of excellent flavor. The first-
produced fruit in the season is somewhat cylindrical, bluntly
pointed at both ends; the whole surface being prominently
netted, and of a pale-yellow or dark-olive color. The
secondary crop has the fruit more pointed and less netted,
and the skin becomes much darker. Like the other varieties
of winter melons, it may be preserved a long time after being
taken from the vines, if suspended in a dry room. Weight
four to five pounds.

Darer. Trans.

This resembles the Geree Melon in color, as well as in
many other respects. It is of the same form; but the rind,
when netted, exhibits coarser reticulations. The flesh’ is
white, thick, crisp, and melting; when fully ripened, very
sweet, but rather insipid if imperfectly matured. It is al-
ways, however, cool and pleasant.

GEREE. Trans.

A handsome green fruit. In shape, it is oval, or ovate; and
measures eight inches in length by four inches and a half in
breadth. The skin is closely mottled with dark sea-green
upon a pale ground, and is either netted or not. In the for-
mer case, the meshes are very close ; by which character, it
may be readily distinguished from the Daree. Stalk very
short ; flesh an inch and a half or two inches thick, bright-

190 CUCURBITACEOUS PLANTS.

green, melting, very sweet, and highly flavored. Though
perhaps equally rich, it is not so beautiful or so juicy as the
Melon of Keiseng. A good bearer, but requires a warm,
long season.

GrermMek. Trans.
Large Germek.

A handsome large-sized, ribbed fruit, shaped like a com-
pressed sphere ; usually six inches in length, and from seven
to nine inches in diameter. Skin deep-green, closely netted ;
flesh from an inch and a half to two inches thick, clear green,
firm, juicy, and high flavored. This is an excellent variety,
an abundant bearer, ripens early, and exceeds in size any of
the Persian melons.

GREEN Hoosatner. Trans.

A handsome egg-shaped fruit, five inches long by four
inches broad: when unripe, of a very deep-green; but, in
maturity, acquiring a fine, even, light-green, regularly netted
surface, which, on the exposed side, becomes rather yellow.
The flesh is pale-greenish white, tender and delicate, full of
a highly perfumed, pleasant, sweet juice; the rind is very
thin; the seeds are unusually large.

It is a variety of much excellence, a great bearer, and one
of the hardiest of the Persian melons.

Green Varencia. MéInt.
A winter sort. Although not rich in flavor, it is firm, sac-
charine, and juicy; and upon the whole, if fully ripened, a
more desirable melon than many of the summer varieties.

IspaHAN. ‘Trans.
Sweet Ispahan.
This has been pronounced “the most delicious of all
melons.” ‘The fruit is egg-shaped, varying in length from

THE MUSK-MELON. 191

eight to twelve inches, and weighing from six to eight
pounds; skin nearly smooth, of a deep sulphur-yellow;
flesh nearly white, extending about half way to its centre,
crisp, sugary, and very rich.

It is a variety of much excellence, but is fully perfected
only in favorable seasons.

Meton or Keisenc. Loud.

A beautiful egg-shaped fruit, eight inches long, five inches
wide in the middle, six inches wide at the lower extremity ;
very regularly and handsomely formed. Color pale lemon-
yellow ; flesh from an inch and a half to two inches and a
quarter thick, nearly white, flowing copiously with juice,
extremely delicate, sweet, and high flavored, very similar in
texture to a well-ripened Beurré pear; rind thin, but so
firm that all the fleshy part of the fruit may be eaten.

It differs from the Sweet Ispahan in being closely netted.

Meton or SEEN.

A fruit of regular figure and handsome appearance, seven
inches long by five inches wide. Shape ovate, with a small
mamelon at the apex; surface pale dusky yellow, regularly
and closely netted, except the mamelon, which is but little
marked ; rind very thin; flesh from an inch and a half to
two inches thick, pale-green, sometimes becoming reddish
towards the inside, exceedingly tender and juicy; juice
sweet, and delicately perfumed. A good bearer, but requires
a long season. Named from Seen, a village near Ispahan ;
where the variety was procured.

SMALL GERMEK. Trans.

This ripens about a week earlier than the Large Germek,
but is not so valuable a fruit. In form, it is a depressed
sphere, with about eight rounded ribs. It measures four

192 CUCURBITACEOUS PLANTS.

inches in depth by four inches and a half in width. The
skin is even, yellowish, with a little green about the inter-
stices, obscurely netted; the flesh is green, inclining to
reddish in the inside, an inch and a half thick, juicy, and
high flavored; skin very thin. The pulp in which the
seeds are immersed is reddish. It is not a great bearer, and
the vines are tender.

SrriPpED HoosaAInEr. Trans.

Fruit oval and much. netted, dark-green in broad stripes,
with narrow intervals of dull white, which become faintly
yellow as the fruit ripens; pulp externally green, but more
internally pale-red, excessively juicy, and more perfectly
melting than that of the famous Ispahan Melon.

It is sweeter and higher flavored than any other Persian
variety, but requires a long, warm season for its full perfec-
tion.

THE WATER-MELON.

Cucurbita citrullus.

Plant running, —the length varying from eight to twelve
feet ; leaves bluish-green, five-lobed, the lobes rounded at the
ends; flowers pale-yellow, about an inch in diameter; fruit
large, roundish, green, or variegated with different shades of
green ; seeds oval, flattened, half an inch long, five-sixteenths
of an inch broad, —the color varying according to the va-
riety, being either red, white, black, yellowish or grayish
brown. An ounce contains from a hundred and seventy-five
to two hundred seeds, and they retain their vitality eight
years.

The Water-melon is more vigorous in its habit than
the Musk-melon, and requires more space in cultivation ; the

THE WATER-MELON. 193

hills being usually made eight feet apart in each direction.
It is less liable to injury from insects, and the crop is conse-
quently much more certain. The seed should not be planted
till May, or before established warm weather ; and but two
good plants allowed to a hill.

The varieties are as follow: —

APPLE-SEEDED.

A rather small, nearly round sort, deriving its name from
its small, peculiar seeds; which, in form, size, and color, are
somewhat similar to those of the apple. Skin deep, clear-
green; rind very thin; flesh bright-red to the centre, sweet,
tender, and well-flavored. It is hardy, bears abundantly,
seldom fails to ripen perfectly in the shortest seasons, and
keeps a long time after being gathered.

Brack SPANisH.
Spanish.

Form oblong; size large; skin very dark or blackish
green; rind half an inch thick; flesh deep-red (contrasting
finely with the very deep-green color of the skin), fine-
grained, very sugary, and of excellent flavor. The variety is
hardy, productive, thrives well, matures its fruit in the
Northern and Eastern States, and is decidedly one of the best
for general cultivation. Seeds dark-brown, or nearly black.

Braprorp. W. D. Brinckle.
The Bradford is a highly prized, South-Carolina variety ;

size large; form oblong; skin dark-green, with gray, longi-
tudinal stripes, mottled and reticulated with green; rind not
exceeding half an inch in thickness; seed yellowish-white,
shghtly mottled, and with a yellowish-brown stripe around
the edge; flesh fine red to the centre ; flavor fine and sugary ;

quality “ best.”
25

194 CUCURBITACEOUS PLANTS.

CAROLINA.

Fruit of large size, and of an oblong form, usually some-
what swollen towards the blossom-end; skin deep-green,
variegated with pale-green or white; flesh deep-red, not fine-
grained, but crisp, sweet, and of fair quality ; fruit frequently
hollow at the centre ; seeds black.

This variety is extensively grown in the Southern States
for exportation to the North, where it appears in the markets
about the beginning of August, and to some extent in July.
Many of the specimens are much less marked with stripes
and variegations than the true Carolina; and some shipments
consist almost entirely of fruit of a uniform deep-green color,
but of the form and quality of the Carolina.

Downing mentions a sub-variety with pale-yellow flesh
and white seeds.

Crrron WATER-MELON.

Form very nearly spherical; size rather small, — average
specimens measuring six or seven inches in diameter; color
pale-green, marbled with darker shades of green; flesh
white, solid, tough, seedy, and very squashy and unpalatable
in its crude state. It ripens late in the season, and will keep
until December. ‘It is employed in the making of sweet-
meats and preserves, by removing the rind or skin and seeds,
cutting the flesh into convenient bits, and boiling im sirup
which has been flavored with ginger, lemon, or some agreeable
article. Its cultivation is the same as that of other kinds of
melons.” — New American Cyclopedia.

Crarenpon. W. D. Brinckle.
Dark-speckled.
Size large; form oblong; skin mottled-gray, with dark-
green, interrupted, longitudinal stripes, irregular in their
outline, and composed of a succession of peninsulas and

THE WATER-MELON. 195

isthmuses ; rind thin, not exceeding half an inch; seed yel-
low, with a black stripe extending round the edge, and from
one to three black spots on each side, — the form and number
corresponding on the two sides; flesh scarlet to the centre ;
flavor sugary and exquisite, and quality “best.”

This fine melon originated in Clarendon County, South
Carolina ; and, when pure, may at all times be readily re-
cognized by the peculiarly characteristic markings of the
seeds.

Icr-CREAM.

A large, very pale-green sort; when unmixed, readily
distinguishable from all other varieties. Form nearly round,
but sometimes a little depressed at the extremities; rind
thicker than in most varieties; flesh white, very sweet and
tender, and of remarkably fine flavor; seeds white. It is
prolific, and also early; and is remarkably well adapted
for cultivation in cold localities, or where the seasons are
too short for the successful culture of the more tender and
late kinds. Its pale-green skin, white flesh, and white seeds,
are its prominent distinctive peculiarities.

IMPERIAL. Down.

This variety is said to have been introduced from the
Mediterranean. Fruit round, or oblate, and of medium size ;
skin pale-green, with stripes and variegations of white or
paler green; rind thin; flesh pale-red, crisp, sweet, and of
excellent flavor ; seeds reddish-brown. Very productive, but
requiring a warm situation and a long season for its complete
perfection.

MountTAIn SPROUT.

This variety is similar to the Mountain Sweet. It is
of large size, long, and of an oval form. Skin striped and

196 CUCURBITACEOUS PLANTS.

marbled with paler and deeper shades of green; rind thin, —
measuring scarcely half an inch in thickness ; flesh scarlet, a lit-
tle hollow at the centre, crisp, sugary, and of excellent flavor.

Like the Mountain Sweet, it is a favorite market sort. It
is not only of fine quality, but very productive. Seeds russet-
brown.

Mountain SWEET.

A large, long, oval variety, often contracted towards the
stem in the form of a neck; skin striped and marbled with
different shades of green; rind rather thin, measuring scarcely
half an inch in thickness; flesh scarlet, and solid quite to the
centre ; seeds pale russet-brown, but often of greater depth
of color in perfectly matured specimens of fruit.

A popular and extensively cultivated variety, quite hardy,
productive, and of good quality. ‘For many years, it was
universally conceded to be the best market sort cultivated
in the Middle States, but of late has lost some of the proper-
ties that recommended it so highly to favor. ‘This deterioration
has probably been owing to the influence of pollen from infe-
rior kinds grown in its vicinity.”

OpELL’s Larct Wurst. W. D. Brinckle.

Size very large, sometimes weighing sixty pounds; form
round; skin gray, with fine green network spread oyer its
uneven surface; rind nearly three-fourths of an inch in
thickness ; seeds large, grayish-black, and not numerous ;
flesh pale-red; flavor fine; quality very good. Productive-
ness said to exceed that of most other kinds.

This remarkably large melon originated with a negro man
on the property of Col. A. G. Sumner, of South Carolina.
Its large size, and long-keeping quality after being separated
from the vine, will recommend the variety, especially for the
market.

THE WATER-MELON. 197

ORANGE.

Form oval, of medium size; skin pale-green, marbled with
shades of deeper green; rind half an inch in depth, or of
medium thickness; flesh red, not fine-grained, but tender,
sweet, and of good quality. When in its mature state, the
rind separates readily from the flesh, in the manner of
the peel from the flesh of an orange.

When first introduced, the variety was considered one of
the best quality; but it appears to have in some degree
deteriorated, and now compares unfavorably with many other
sorts.

Piz-ME ton.
California Pie-melon.

Plant running, — the foliage and general habit resembling
the Common Water-melon, but yet distinguishable by its
larger size, more hairy stem, and its more stocky and vigor-
ous character; fruit oblong, very large, measuring sixteen
inches and upwards in length, and from eight to ten inches
in diameter ; skin yellowish-green, often marbled with differ-
ent shades of light-green or pea-green ; flesh white, succulent,
somewhat tender, but very unpalatable, or with a squash-like
flavor, in its crude state. As intimated by the name, it is
used only for culinary purposes.

This melon should be cooked as follows: After removing
the rind, cut the flesh into pieces of convenient size, and stew
until soft and pulpy. Lemon-juice, sugar, and spices should
then be added; after which, proceed in the usual manner of
making pies from the apple or any other fruit. If kept from
freezing, or from dampness and extreme cold, the Pie-melon
may be preserved until March.

198 CUCURBITACEOUS PLANTS.

Ravenscrorr. W. D. Brinckle.

Size large; form oblong; skin dark-green, faintly striped
and marked with green of a lighter shade, and divided longi-
tudinally by sutures from an inch and a quarter to two inches
apart; rind not more than half an inch in thickness; seed
cream-color, tipped with brown at the eye, and having a
brown stripe around the edge; flesh fine red, commencing
abruptly at the rind, and extending to the centre ; flavor de-
licious and sugary ; quality ‘ best.”

This valuable water-melon originated with Col. A. G.
Sumner, of South Carolina.

Souter. W. D. Brinckle.

Size large, sometimes weighing twenty or thirty pounds ;
form oblong,
with finely reticulated, isolated, gray spots, surrounded by

occasionally roundish ; skin peculiarly marked

paler green, and having irregular, dark-green, longitudinal
stripes extending from the base to the apex ; rind thin, about
half an inch thick; seed pure cream-white, with a faint rus-
set stripe around the edge; flesh deep-red to the centre ;
flavor sugary and delicious; quality “best.” Productiveness
said to be unusually great.

This excellent variety originated in Sumpter District, South
Carolina.

PAPANJAY, OR SPONGE CUCUMBER.

Papangaye. Vil. Cucumis acutangulus.

This is an East-Indian plant, with a creeping stem, and
angular, heart-shaped leaves. The flowers (several of which
are produced on one stem) are yellow; the fruit is ten or
twelve inches in length, about an inch and a half in diameter,

PRICKLY-FRUITED GHERKIN. 199

deeply furrowed or grooved in the direction of its length,
forming ten longitudinal, acute angles; the skin is hard, and
of a russet-yellow color; the seeds are black, rough, and hard,
and quite irregular in form, — about five hundred are con-
tained in an ounce.

Use. — The fruit is eaten while it is quite young and small ;
served in the manner of cucumbers, or like vegetable marrow.
When fully ripened, it is exceedingly tough, fibrous, and
porous, and is sometimes used as a substitute for sponge:
whence the name.

PRICKLY-FRUITED GHERKIN.

Gherkin. West-Indian Cucumber. Jamaica Cucumber. Cucumis

anguria.

This species is said to be a native of Jamaica. The habit
of the plant is similar to that of the Globe Cucumber, and its
season of maturity is nearly the same. ‘The surface of the
fruit is thickly set with spiny nipples, and has an appearance
very unlike that of the Common Cucumber. It is compara-
tively of small size, and of a regular, oval form, — generally
measuring about two inches in length by an inch and a third
in its largest diameter; color pale-green; flesh greenish-
white, very seedy and pulpy. ‘The seeds are quite small,
oval, flattened, yellowish-white, and retain their vitality five
years.

It is somewhat later than the Common Cucumber, and
requires nearly the whole season for its full development.
Plant in hills about five feet apart; cover the seeds scarcely
half an inch deep, and leave three plants to a hill.

The Prickly-fruited Gherkin is seldom served at table
sliced in its crude state. It is principally grown for pickling :
for which purpose it should be plucked when about half
grown, or while the skin is tender, and can be easily broken

200 CUCURBITACEOUS PLANTS.

by the nail. As the season of maturity approaches, the rind
gradually hardens, and the fruit becomes worthless. In all
stages of its growth, the flesh is comparatively spongy; and,
in the process of pickling, absorbs a large quantity of vine-

gar.

THE PUMPKIN.
Cucurbita pepo.

Under this head, on the authority of the late Dr. T. W.
Harris, should properly be included “the common New-
England field-pumpkin, the bell-shaped and crook-necked
winter squashes, the Canada crook-necked, the custard
squashes, and various others, all of which (whether rightly or
not, cannot now be determined) have been generally referred
by botanists to the Cucurbita pepo of Linneus.”

The term “ pumpkin,” as generally used in this country by
writers on gardening and agriculture, and as popularly under-
stood, includes only the few varieties of the Common New-
England Pumpkin that have been long grown in fields in an
extensive but somewhat neglectful manner ; the usual practice
. being to plant a seed or two at certain intervals in fields of
corn or potatoes, and afterwards to leave the growing vines
to the care of themselves, Even under these circumstances,
a ton is frequently harvested from a single acre, in addition
to a heavy crop of corn or potatoes.

The Pumpkin was formerly much used in domestic econo-
my; but, since the introduction of the Crook-necks, Boston
Marrow, Hubbard, and other improved varieties of squashes,
it has gradually fallen into disuse, and is now cultivated
principally for agricultural purposes.

Varieties. —'The following are the principal varieties, al-
though numerous intermediate sorts occur, more or less
distinct, as well as more or less permanent in character : —

THE PUMPKIN. 201

CaNnaDA PUMPKIN.
Vermont Pumpkin.

The Canada Pumpkin is of an oblate form, inclining to
conic; and is deeply and regularly ribbed. When well grown,
it is of comparatively large size, and measures thirteen or
fourteen inches in diameter, and about ten inches in depth.
Color fine, deep orange-yellow; skin or shell rather thick
and hard; flesh yellow, fine-grained, sweet, and well flavored.
Hardy, and very productive.

Compared with the common field variety, the Canada is
much more flattened in its form, more regularly and deeply
ribbed, of a deeper and richer color ; and the flesh is generally
much sweeter, and less coarse and stringy in its texture. It
seems adapted to every description of soil; thrives well in all
climates ; and is one of the best sorts for agricultural purposes,
as well as of good quality for the table.

CHEESE PUMPKIN.

Plant very vigorous; leaves large, deep-green ; fruit
much flattened, deeply and rather regularly ribbed, broadly
dishing about the stem, and basin-like at the opposite extre-
mity. It is of large size; and, when well grown, often
measures fifteen or sixteen inches in diameter, and nine or
ten inches in depth. Skin fine, deep reddish-orange, and, if
the fruit is perfectly matured, quite hard and shell-like ; flesh
very thick, yellow, fine-grained, sweet, and well flavored.
The seeds are not distinguishable from those of the Common
Field Pumpkin.

The Cheese Pumpkin is hardy, remarkably productive,
and much superior in all respects to most of the field-grown
sorts. Whether the variety originated in this country,
cannot probably now be determined; but it was extensively
disseminated in the Middle States at the time of the Ameri-

can Revolution, and was introduced into certain parts of New
26

202 CUCURBITACEOUS PLANTS.

England by the soldiers on their return from service. After
a lapse of more than seventy-five years, — during which time
it must have experienced great diversity of treatment and
culture, — it still can be found in its original type ; having
the same form, color, size, and the same thickness, and quality
of flesh, which it possessed at the time of its introduction.

Common YELLOW Fretp PuMPKIN.

Plant of vigorous, stocky habit, extending twelve feet and
upwards in length; fruit rounded, usually a little more deep
than broad, flattened at the ends, and rather regularly, and
more or less prominently, ribbed. Its size is much affected
by soil, season, and the purity of the seed. Average speci-
mens will measure about fourteen inches in length, and eleven
or twelve inches in diameter. Color rich, clear orange-yellow ;
skin, or rind, if the fruit is well matured, rather dense and
hard; flesh variable in thickness, but averaging about an inch
and a half, of a yellow color, generally coarse-grained, and
often stringy, but sometimes of fine texture, dry, and of good
quality ; seeds of medium size, cream-yellow.

The cultivation of the Common Yellow Field Pumpkin in
this country is almost co-eval with its settlement. For a long
period, few, if any, of the numerous varieties of squashes,
now so generally disseminated, were known; and the Pump-
kin was not only extensively employed as a material for pies,
but was much used as a vegetable, in the form of squash, at
the table. During the struggle for national independence,
when the excessively high prices of sugars and molasses pre-
vented their general use, it was the practice to reduce by
evaporation the liquid in which the pumpkin had been
cooked, and to use the saccharine matter thus obtained as a
substitute for the more costly but much more palatable sweet-
ening ingredients. When served at table in the form of a
vegetable, a well-ripened, fine-grained pumpkin was selected,
divided either lengthwise or crosswise ; the seeds extracted ;
the loose, stringy matter removed from the inner surface

THE PUMPKIN. 203

of the flesh; and the two sections, thus prepared, were baked,
till soft, in a common oven. The flesh was then scooped from
the shell, pressed, seasoned, and served in the usual form.
By many, it is still highly esteemed, and even preferred for
pies to the Squash, or the more improved varieties of pump-
kins; but its cultivation at present is rather for agricultural
than for culinary purposes.

Connecticut FIELD PUMPKIN.

A large, yellow, field variety, not unlike the Common Yel-
low in form, but with a softer skin, or shell. It is very
prolific, of fair quality as an esculent, and one of the best for
cultivating for stock or for agricultural purposes.

Lone YELLOW FieLD PuMPKIN.

Plant hardy and vigorous, not distinguishable from that of
the Common Yellow variety ; fruit oval, much elongated, the
length usually about twice the diameter; size large, — well-
grown specimens measuring sixteen to twenty inches in length,
and nine or ten inches in diameter ; surface somewhat ribbed,
but with the markings less distinct than those of the Common
Yellow ; color bright orange-yellow ; skin of moderate thick-
ness, generally easily broken by the nail; flesh about an inch
and a half in thickness, yellow, of good but not fine quality,
usually sweet, but watery, and of no great value for the
table.

It is very hardy and productive ; well adapted for planting
among corn or potatoes; may be profitably raised for feeding
out to stock; keeps well when properly stored; and selected
specimens will afford a tolerable substitute for the Squash in
the kitchen, particularly for pies.

Between this and the Common Yellow, there are various
intermediate sorts; and, as they readily hybridize with each
other, it is with difficulty that these varieties can be preserved
in a pure state. Only one of the sorts should be cultivated,
unless there is sufficient territory to enable the cultivator to

204 CUCURBITACEOUS PLANTS.

allow a large distance between the fields where the different
varieties are grown.

NANTUCKET.
Hard-shell. “ Nigger-head.”

Form flattened or depressed, but sometimes oblong or bell-
shaped, often faintly ribbed; size medium or rather small ;
color deep-green, somewhat mellowed by exposure to the
sun, or at full maturity; skin or shell thick and hard, and
more or less thickly covered with prominent, wart-like ex-
crescences; flesh comparatively thick, yellow, sweet, fine-
grained, and of excellent flavor, — comparing favorably in all
respects with that of the Sugar Pumpkin. It is a productive
sort, and its flesh much dryer and more sugary than the pecu-
liar, green, and warty appearance of the fruit would indicate.
When cooked, it should be divided into pieces of convenient
size; the seeds, and loose, stringy parts, removed from the
inner surface of the flesh, and then boiled or baked in
the skin or shell; afterwards scooping out the flesh, as is
practised with the Hubbard Squash or other hard-shelled
varieties of pumpkins. It is an excellent pie-variety, and
selected specimens will be found of good quality when served
as squash at the table. It will keep till February or March.

StrripeD Fretp PUMPKIN.

Habit of the plant, and form of the fruit, very similar to
the Common Yellow Field Pumpkin. The size, however, will
average less; although specimens may sometimes be procured
as large as the dimension given for the Common Yellow.
Color yellow, striped and variegated with green, — after being
gathered, the green becomes gradually softer and paler, and
the yellow deeper; flesh yellow, moderately thick, and, though
by some considered of superior quality, has not the fine, dry,
and well-flavored character essential for table use; seeds
similar to the foregoing sorts.

The Striped Field Pumpkin is a hardy sort, and yields

THE PUMPKIN. 205

well. It is, however, exceedingly liable to hybridize with all
the varieties of the family, and is with difficulty preserved
in an unmixed condition. It should be grown as far apart as
possible from all others, especially when the seed raised is
designed for sale or for reproduction at home.

Sucar-PumMPKIN.
Small Sugar-pumpkin.

Plant similar in its character and general appearance to the
Common Field Pumpkin ; fruit small, eight or nine inches at
its broadest diameter, and about six inches in depth; form
much depressed, usually broadest
near the middle, and more or less dis-
tinctly ribbed; skin bright orange-
yellow when the fruit is well ripened,
hard, and shell-like, and not easily
broken by the nail; stem quite long,
greenish, furrowed, and somewhat
reticulated ; flesh of good thickness,
light-yellow, very fine-grained, sweet,
and well flavored; seeds of smaller

size than, but in other respects similar Suesearmphins
to, those of the Field Pumpkin. ‘The variety is the smallest
of the sorts usually employed for field cultivation. It is, how-
ever, a most abundant bearer, rarely fails in maturing its crops
perfectly, is of first-rate quality, and may be justly styled an
acquisition. For pies, it is not surpassed by any of the family ;
and it is superior for table use to many of the garden squashes.
The facility with which it hybridizes or mixes with other
kinds renders it extremely difficult to keep the variety pure ;
the tendency being to increase in size, to grow longer or
deeper, and to become warty: either of which conditions may
be considered an infallible evidence of deterioration.
Varieties sometimes occur more or less marbled and spotted
with green; the green, however, often changing to yellow
after harvesting.

roo)
i)
lor)

CUCURBITACEOUS PLANTS.

SNAKE OR SERPENT CUCUMBER.
Cucumis flexuosus.

Though generally considered as a species of cucumber, this
plant should properly be classed with the melons. In its
manner of growth, foliage, flowering, and in the odor and
taste of the ripened fruit, it strongly resembles the musk-
melon. ‘The fruit is slender and flexuous ; frequently
measures more than three feet in length; and is often grace-
fully coiled or folded in a serpent-like form. The skin is
green; the flesh, while the fruit is forming, is greenish-
white, — at maturity, yellow; the seeds are yellowish-white,
oval, flattened, often twisted or contorted like those of some
varieties of melons, and retain their vitality five years.

Planting and Cultivation.—'The seeds should be planted
in May, in hills six feet apart. Cover half an inch deep, and
allow three plants to a hill.

Use. — The fruit is sometimes pickled in the manner of the
Common Cucumber, but is seldom served at table sliced in its
crude state. It is generally cultivated on account of its ser-
pent-like form, rather than for its value as an esculent.

Well-grown specimens are quite attractive ; and, as curious
vegetable productions, contribute to the interest and variety
of horticultural exhibitions.

THE SQUASH.

All the varieties are tender annuals, and of tropical origin.
‘They only thrive well in a warm temperature: and the seed
should not be sown in spring until all danger from frost is
past, and the ground is warm and thoroughly settled ; as,
aside from the tender nature of the plant, the seed is ex-
tremely lable to rot in the ground in continued damp and
cold weather.

THE SQUASH. 207

Any good, well-enriched soil is adapted to the growth of
the Squash. The hills should’ be made from eight to ten
inches in depth, two feet in diameter, and then filled within
three or four inches of the surface with well-digested com-
post; afterwards adding sufficient fine loam to raise the hill
an inch or two above the surrounding level. On this, plant
twelve or fifteen seeds; covering about three-fourths of an
inch deep. Keep the earth about the plants loose and clean ;
and from time to time remove the surplus vines, leaving the
most stocky and vigorous. ‘Three plants are sufficient for a
hill; to which number the hills should ultimately be thinned,
making the final thinning when all danger from bugs and
other vermin is past. The dwarfs may be planted four feet
apart; but the running sorts should not be less than six or
eight. The custom of cutting or nipping off the leading shoot
of the running varieties is now practised to some extent,
with the impression that it both facilitates the formation of
fruitful laterals and the early maturing of the fruit. Whether
the amount of product is increased by the process, is not yet
determined.

In giving the following descriptions, no attempt has been
made to present them under scientific divisions; but they
have been arranged as they are in this country popularly
understood : —

Summer Varieties. —

AppLE SquasuH.
Early Apple.

Plant running, not of stocky habit, but healthy and vigor-
ous; fruit obtusely conical, three inches broad at the stem,
and two inches and a half in depth; skin yellowish-white,
thin and tender while the fruit is young, hard and shell-like
when ripe; flesh dry and well flavored in its green state, and
often of good quality at full maturity.

The fruit is comparatively small ; and, on this account, the
variety is very little cultivated.

208 CUCURBITACEOUS PLANTS.

Busou SumMER WARTED CROOKNECK.

Early Summer Crookneck. Yellow Summer Warted Crookneck.
Cucurbita verrucosa.

Plant dwarfish or bushy in habit, generally about two feet
and a half in height or length; fruit largest at the blossom-
end, and tapering gradually to a neck, which
is solid, and more or less curved; size me-
dium, — average specimens, when suitable for
use, measuring about eight inches in length,
and three inches in diameter at the broadest
H part; the neck is usually about two inches in
thickness; color clear, bright-yellow; skin
very warty, thin, and easily broken by the
nail while the fruit is young, and suitable for
use, —as the season of maturity approaches,
the rind gradually becomes firmer, and, when

fully ripe, is very hard and shell-like ; flesh

greenish-yellow, dry, and well flavored ;
seeds comparatively small, broad in propor-
tion to the length, and of a pale-yellow

Bush Summer Warted

Crookneck Squash.

color. About four hundred are contained in an ounce.

The Bush Summer Crookneck is generally esteemed the
finest of the summer varieties. It is used only while young
and tender, or when the skin can be easily pierced or broken
by the nail. After the fruit hardens, the flesh becomes wa-
tery, coarse, strong flavored, and unfit for table use.

On account of the dwarfish character of the plants, the
hills may be made four feet apart. Three plants will be suf-
ficient for a hill.

Earty Wutre Busy ScouLopep.

White Pattypan. Cymbling. White Summer Scolloped. Pattison
Blane. Vil.

This is a sub-variety of the Early Yellow Bush Scolloped.
The plant has the same dwarf habit, and the fruit is nearly

THE SQUASH. 209

of the same size and form. The principal distinction between
the varieties consists in the difference of color.

By some, the white variety is considered a little inferior in
fineness of texture and in flavor to the yellow; though the
white is much the more abundant in the markets. Both of
the varieties are hardy and productive ; and there is but little
difference in the season of their maturity.

In the month of June, large quantities are shipped from
the Southern and Middle States to the North and East, where
they anticipate from two to three weeks the products of the
home-market gardens; the facilities afforded by steam trans-
portation rendering nearly profitless the efforts of gardeners
to obtain an early crop. As the variety keeps well, and
suffers little from transportation, the squashes are generally
found fresh and in good order on their arrival.

Earty YELLow Busy ScoL.open.
Cymbling. Pattypan. Yellow Summer Scollop.

Plant dwarf, of rather erect habit, and about two feet and
a half in height; leaves large, clear-green ; fruit somewhat
of a hémispherical form, expanded at the
edge, which is deeply and very regularly
scolloped. When suitable for use, it
measures about five inches in diameter, A
and three inches in depth; but, when fully |

matured, the diameter is often ten or AN
twelve inches, and even upwards. Color Paty ¥elow Bush Scolloped.
yellow ; skin, while young, thin, and easily pierced, — at ma-
turity, hard and shell-like; flesh pale-yellow, tolerably fine-
grained, and well flavored, — not, however, quite so dry and
sweet as that of the Summer Crookneck; seeds broader in
proportion to their length than the seeds of most varieties,
and of comparatively small size. Four hundred and twenty-
five weigh an ounce.

tho
-I

210 CUCURBITACEOUS PLANTS.

This variety has been common to the gardens of this
country for upwards of a century; during which period, the
form and general character have been very slightly, if at all,
changed. When grown in the vicinity of the Bush Summer
Crookneck, the surface sometimes exhibits the same wart-like
excrescences ; but there is little difficulty in procuring seeds
that will prove true to the description above given.

Like the Summer Crookneck, the scolloped squashes are
used while young or in a green state. After the hardening
of the skin, or shell, the flesh generally becomes coarse, wa-
tery, strong-flavored, and unfit for the table.

The hills should be made about four feet apart, and three
plants allowed to a hill. Season from the beginning of July
to the middle or last of August.

Eaa-SquasH.
Cucurbita ovifera.

An ornamental variety, generally cultivated for its peculiar,
egg-like fruit, which usually measures about three inches in
length, and two inches or two and a half in diameter. Skin,
or shell, white. It is seldom used as an esculent; though, in
its young state, the flesh is quite similar in flavor and texture
to that of the scolloped varieties. “If trained to a trellis, or
when allowed to cover a dry, branching tree, it is quite orna-
mental; and, in its ripened state, is quite interesting, and
attractive at public exhibitions.” Increase of size indicates
mixture or deterioration.

“Tt has been generally supposed, that the Egg-squash was
a native of Astrachan, in Tartary. Dr. Loroche included it
in a list of plants not natives of Astrachan, but cultivated
only in gardens where it is associated with such exotics as
Indian corn, or maize, with which it was probably introduced
directly or indirectly from America. We also learn from
Loroche that this species varied in form, being sometimes
pear-shaped ; that it was sometimes variegated in color with

THE SQUASH. 211

green and white, and the shell served instead of boxes.
Here we have plainly indicated the little gourd-like, hard-
shelled, and variegated squashes that are often cultivated as
ornamental plants.

“From these and similar authorities, it is evident that
summer squashes were originally natives of America, where
so many of them were found in use by the Indians, when the
country began to be settled by Europeans.” — Dr. T. W.
Harris, in Pennsylvania Farm Journal.

GREEN BusH ScoLLorPep.
Pattison Vert. Vil.

Fruit similar in size and form to the Yellow or White Bush
Scolloped; skin or shell bottle-green, marbled or clouded
with shades of lighter green. It is comparatively of poor
quality, and is little cultivated.

GREEN-STRIPED BERGEN.

«Plant dwarf, but of strong and vigorous habit; fruit of
small size, bell-shaped ; colors dark-green and white, striped.

«An early but not productive sort, little cultivated at the
North or East, but grown to a considerable extent for
the New-York market. It is eaten both while green and
when fully ripe.”

LARGE SuMMER WARTED CROOKNECK.

A large variety of the Bush or Dwarf Summer Crook-
neck. Plant twelve feet and upwards in length, running ;
fruit of the form of the last named, but of much greater pro-
portions, — sometimes attaining a length of nearly two feet ;
skin clear, bright yellow, and thickly covered with the pro-
minent wart-like excrescences peculiar to the varieties; flesh
greenish-yellow, and of coarser texture than that of the
Dwarf Summer Crookneck. Hardy and very productive.
The hills should be made six feet apart.

212 CUCURBITACEOUS PLANTS.

ORANGE.
Cucurbita aurantiaca.

Fruit of the size, form, and color of an orange. Though
generally cultivated for ornament, and considered more
curious than useful, “some of them are the very best of
the summer squashes for table use; far superior to either the
scolloped or warted varieties.”” When trained as directed for
the Egg-squash, it is equally showy and attractive.

VARIEGATED BusH ScoLLoPED.
Pattison Panaché. Vil.
Pale yellow, or nearly white, variegated with green. Very
handsome, but of inferior quality.

Autumn and Winter Varieties. —

AvutumnaL Marrow. J. M. Ives.
Boston Marrow. Courge de l’Ohio. Vil.

Plant twelve feet or more in length, moderately vigorous ;
fruit ovoid, pointed at the extremities, eight or nine inches in
length, and seven inches in diameter; stem very large,
fleshy, and contracted a little at its junction with the fruit, —
the summit, or blossom-end, often tipped with a small nipple
or wart-like excrescence ; skin remarkably thin, easily bruised
or broken, cream-yellow at the time of mpening, but chan-
ging to red after harvesting, or by remaining on the plants
after full maturity; flesh rich, salmon-yellow, remarkably
dry, fine-grained, and, in sweetness and excellence, surpassed
by few varieties. The seeds are large, thick, and pure white :
the surface, in appearance and to the touch, resembles glove-
leather or dressed goat-skin. About one hundred are con-
tained in an ounce.

In favorable seasons, the Autumnal Marrow Squash will be
sufficiently grown for use early in August; and, if kept from
cold and dampness, may be preserved till March.

THE SQUASH. Qi

Mr. John M. Ives, of Salem, who was awarded a piece of
silver plate by the Massachusetts Horticultural Society for the
introduction of this valuable variety, has furnished the follow-
ing statement relative to its origin and dissemination : —

Satem, Mass., Feb. 7, 1858.

Dear Str, — As requested, I forward you a few facts relative
to the introduction of the Autumnal Marrow Squash, the cultiva-
tion of which has extended not only over our entire country, but
throughout Europe. It succeeds better in England than the
Crooknecks ; and may be seen in great abundance every season at
Covent-Garden Market, in London.

Early in the spring of 1831, a friend of mine from Northamp-
ton, in this State, brought to my grounds a specimen of this
vegetable, of five or six pounds’ weight, which he called ‘¢ Vegeta-
ble Marrow.” As it bore no resemblance to the true Vegetable
Marrow, either in its form or color, I planted the seeds, and was
successful in raising eight or ten specimens. Finding it a superior
vegetable, with a skin as thin as the inner envelope of an egg, and
the flesh of fine texture, and also that it was in eating early in the
fall, I ventured to call it ‘* Autumnal Marrow Squash.” Soon a
drawing was made, and forwarded, with a description, to the
‘‘ Horticultural Register” of Fessenden, and also to the ‘* New-
England Farmer.”

In cultivating this vegetable, I found the fruit to average from
eight to nine pounds, particularly if grown on newly broken-up
sod or grass land. From its facility in hybridizing with the tribe
of pumpkins, I consider it to be, properly speaking, a fine-grained
pumpkin. The first indication of deterioration or mixture will be
manifested in the thickening of the skin, or by a green circle or
coloring of green at the blossom-end.

More recently, I have been informed, by the gentleman to whom
I was indebted for the first specimen, that the seeds came originally
from Buffalo, N.Y., where they were supposed to have been intro-
duced by a tribe of Indians, who were accustomed to visit that
city in the spring of the year. I have not been able to trace it
beyond this. It is, unquestionably, an accidental hybrid.

Yours truly,

Joun M. Ives.
Mr. F. Burr, Jun.

214 CUCURBITACEGUS PLANTS.

CANADA CROOKNECK.

The plants of this variety are similar in habit to those of
the Common Winter Crookneck; but the foliage is smaller,
and the growth less luxuriant. In point of size, the Canada
Crookneck is the smallest of its class.) When the variety is
unmixed, the weight seldom exceeds five or six pounds. It
is sometimes bottle-formed ; but the neck is generally small,
solid, and curved in the form of the Large Winter Crook-
necks. ‘The seeds are contained at the blossom-end, which
expands somewhat abruptly, and is often slightly ribbed.
Skin of moderate thickness, and easily pierced by the nail ;
color, when fully ripened, cream-yellow, but, if long kept,
becoming duller and darker; flesh salmon-red, very close-
grained, dry, sweet, and fine-flavyored ; seeds comparatively
small, of a grayish or dull-white color, with a rough and un-
even yellowish-brown border ; three hundred are contained
in an ounce.

The Canada is unquestionably the best of the Crooknecked
sorts. ‘lhe vines are remarkably hardy and prolific; yielding
almost a certain crop both North and South. ‘The variety
ripens early; the plants suffer but little from the depredations
of bugs or worms; and the fruit, with trifling care, may be
preserved throughout the year. It is also quite uniform in
quality ; being seldom of the coarse and stringy character so
common to other varieties of this class.

THE SQUASH. 215

CasHEW.
Cushaw Pumpkin.

Somewhat of the form and color of the Common Winter
Crookneck. Two prominent varieties, however, occur. The
first is nearly round ; the other curved, or of the shape of a
hunter’s horn. The latter is the most desirable. It is not
cultivated or generally known in New England or in the
northern portions of the United States; for though well
suited to Louisiana and other portions of the South, where it
is much esteemed, it is evidently too tender for cultivation
where the seasons are comparatively short and cool.

In an experimental trial by the late Dr. Harris, specimens
raised from seed received from New Jersey “did not ripen
well, and many decayed before half ripe.”

The Crooknecks of New England “may be distinguished
from the Cashew by the want of a persistent style, and by
their furrowed and club-shaped fruit-stems.”

Cocoa-Nur Sauasu.
Cocoa Squash.

Fruit oval, elongated, sixteen to twenty inches in length,
eight or ten inches in diameter, and weighing from fifteen to
twenty pounds and upwards; skin thin, easily pierced or
broken, of an ash-gray color, spotted, and marked with light
drab and nankeen-brown,—the furrows dividing the ribs
light drab; stem small; flesh deep orange-yellow, of medium
thickness ; seeds pure white, broader in proportion to their
length than those of the Hubbard or Boston Marrow.

The quality of the Cocoa-nut Squash is extremely variable.
Sometimes the flesh is fine-grained, dry, sweet, and of a rich,
nut-like flavor; but well-developed and apparently well-
matured specimens are often coarse, fibrous, watery, and unfit
for table use. The variety ripens in September, and will

keep till March or April.

216 CUCURBITACEOUS PLANTS.

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CusTARD SQUASH.

Plant healthy and of vigorous habit, often twenty feet and
upwards in length; fruit oblong, gathered in deep folds or
wrinkles at the stem, near which it is the smallest, abruptly
shortened at the opposite extremity, prominently marked by
large, rounded, lengthwise elevations, and corresponding deep
furrows, or depressions; skin, or shell, cream-white; flesh
pale-yellow, not remarkable for solidity, or fineness of texture,
but well flavored ; the seeds are yellowish-white, and readily
distinguished from those of other varieties by their long and
narrow form. Under favorable conditions of soil and season,
the Custard Squash attains a large size; often measuring
twenty inches and upwards in length, eight or ten inches in
diameter, and weighing from eighteen to twenty-five pounds.

It is one of the hardiest and most productive of all varie-
ties. Crops are recorded of fourteen tons from an acre. It
is esteemed by some for pies ; but, as a table squash, is inferior
to most other sorts. Its great yield makes it worthy the
attention of agriculturists, as it would doubtless prove a
profitable variety to be cultivated for stock.

From the habit of the plant, the form and character of the
fruit, and its great hardiness and productiveness, it appears to
be allied to the Vegetable Marrow.

°

THE SQUASH. peal i

Eac-SHarep, or Reeves. Thomp.

Fruit large, weighing from fifteen to twenty pounds ; but
in rich, highly manured soil, and with only a few on each
plant, it may be grown to upwards of fifty pounds’ weight.
It is short, ovate, sometimes tapering rather abruptly. Skin,
or shell, hard, of a reddish color; flesh firm, red, excellent
in a ripe state cooked as a vegetable, or in any other way in
which squashes are prepared. ‘The stems run to a very great
length, and bear all along most abundantly. Altogether, it is
a sort highly deserving of cultivation.

It was brought into notice by John Reeves, Esq.; who has
contributed to horticulture many valuable plants from China,
where he resided for many years.

Plant in hills eight feet apart, and thin to two plants to a
hill.

Honowv.v.

Plant twelve feet or more in length, remarkably strong and
vigorous; leaves very large, — the leaf-stems often three feet
and upwards in length; fruit large, oblate, depressed about
the stem, broadly, and sometimes deeply, but in general faintly,
ribbed ; skin moderately thick, but not shell-like, of an ash-
green color, striped and variegated with drab or lighter
shades of green; flesh reddish-orange, very thick, of good
flavor, but less dry and sweet than that of the Hubbard or
Boston Marrow; seeds large, white.

This recently introduced variety is hardy, productive, a
good keeper, excellent for pies, and by some esteemed for
table use.

Specimens frequently occur of a reddish cream-color,
striped and marked with drab or pale-yellow.

28

218 CUCURBITACEOUS PLANTS.

Husparp. J. J. H. Gregory.

Plant similar in character and appearance to that of the
Autumnal Marrow ; fruit irregularly oval, sometimes ribbed,
but often without rib-markings, from eight to ten inches in
.. length, seven or eight inches
“4 in diameter, and weighing
from seven to nine pounds,
— some specimens terminate
quite obtusely, others taper
sharply towards the extre-
mities, which are frequently
bent or curved ; skin, or
shell, dense and hard, nearly

one-eighth of an inch thick,

Hubbard Squash.

and overspread with numerous small protuberances; stem
fleshy, but not large; color variable, always rather dull, and
usually clay-blue or deep olive-green, — the upper surface, if
long exposed to the sun, assuming a brownish cast, and the
under surface, if deprived of light, becoming orange-yellow ;
flesh rich salmon-yellow, thicker than that of the Autumnal
Marrow, very fine-grained, sweet, dry, and of most excellent
flavor, —in this last respect, resembling that of roasted or
boiled chestnuts ; seeds white, — similar to those of the Au-
tumnal Marrow. Season from September to June ; but the
flesh is dryest and sweetest during autumn and the early part
of winter.

The Hubbard Squash should be grown in hills seven feet
apart, and three plants allowed to a hill. It is essential that
the planting be made as far as possible from similar varieties,
as it mixes, or hybridizes, readily with all of its kind. In
point of productiveness, it is about equal to the Autumnal
Marrow. ‘The average yield from six acres was nearly five
tons of marketable squashes to the acre.”

Mr. J. J. H. Gregory, of Marblehead, Mass., who intro-
4

THE SQUASH. 919

duced this variety to notice, and through whose exertions it
has become widely disseminated, remarks in the ‘“ New-
England Farmer” as follows : —

“Of its history I know next to nothing, farther than that
the seed was given to me by an aged female, about twelve
years since, in remembrance of whom I named it; and that
the party from whom she received it cannot tell from whence
the seed came. I infer that it is of foreign origin, partly
from the fact that the gentleman to whom I traced it is a
resident of a seaport town, and is largely connected with
those who follow the seas.”

IrantAN VEGETABLE Marrow. Thomp.
Courge Coucourzelle.

This forms a dwarf bush, with short, reclining stems, and
upright leaves, which are deeply five-lobed. The fruits are
used when the flowers are about to drop from their ends.
They are then from four to five inches long, and an inch and
a half to two inches in diameter. When ripe, the fruit is
from fifteen to eighteen inches in length, and about six
inches in diameter. It is of a pale yellow, striped with
green. It should, however, be used in the young, green
state; for, when mature, it is not so good as many of the
other sorts. It bears very abundantly ; and, as it does not
run, may be grown in smaller compass than the true Vegeta-

ble Marrow.

MaAmmMoTH.

Mammoth Pumpkin. Large Yellow Gourd, of the English. Thomp.
Potiron jaune, of the French. Cucurbita maxima.

This is the largest-fruited variety known. In a very rich
compost, and under favorable conditions of climate, it grows
to an enormous size. Fruit weighing a hundred and twenty
pounds is not uncommon ; and instances, though exceptional,

220 CUCURBITACEOUS PLANTS.

are recorded of weights ranging from two hundred to nearly
two hundred and fifty pounds.

The leaves are very large, and the stems thick, running
along the ground to the distance of twenty or thirty feet if
not stopped, and readily striking root at the joints.

The fruit is round, or oblate; sometimes flattened on the
under side, owing to its great weight; sometimes obtusely
ribbed, yellowish, or pale buff, and frequently covered to a
considerable extent with a gray netting. Flesh very deep
yellow; seeds white.

It is used only in its full-grown or ripe state, in which it
will keep for several months; and even during the winter, if
stored in a dry, warm situation. ‘The flesh is sweet, though
generally coarse-grained and watery. It is used in soups and
stews, and also for pies; but is seldom served like squash at
the table.

NEAPOLITAN.
Courge pleine de Naples. Vil.

Plant running; leaves small, smooth, striped and marked
with white along the nerves; fruit nearly two feet in length,
and rather more than five inches in its smallest diameter, bent
at the middle, and broadly but faintly ribbed, — it increases in
size towards the extremities, but is largest at the blossom-end,
where it reaches a diameter of eight or ten inches; skin
bright green; stem small; flesh bright, clear yellow; the
neck is entirely solid, and the seed-end has an unusually
small cavity; seeds dull white.

The late Rey. A. R. Pope, in a communication to the
Massachusetts Horticultural Society, describes it as follows :
«“ New, very heavy ; having a large, solid neck, and a small
cavity for the seeds. Flesh sweet, dry, and somewhat
coarse, but not stringy. Very superior for pies, and a good
keeper.”

THE SQUASH. p72

PATAGONIAN.

A large, long Squash, prominently ribbed. It differs
little in form or size from the Custard. Skin very deep green ;
flesh pale yellow; seeds of medium size, yellowish-white.

The plant is a vigorous grower, and the yield abundant ;
but its quality is inferior, and the variety can hardly be
considered worthy of cultivation for table use. It may,
however, prove a profitable sort for growing for agricultural
purposes.

PURITAN.

Plant running, ten feet and upwards in length; leaves
clear green, of medium size ; fruit bottle-formed, fourteen or
fifteen inches long, and about ten inches in diameter at the
broadest part; neck solid,
four or five inches in di-
ameter ; average weight
eight to ten pounds ;
skin thin, usually white
or cream-white, striped
and marked with green,

though specimens some-
times occur, from un- Peer Squats

mixed seed, uniformly green ; flesh pale yellow, dry, sweet,
mild, and well flavored ; seeds of medium size, white. Sea-
son from August to January.

This variety, long common to gardens in the vicinity of
the Old Colony, retains its distinctive character to a very
remarkable degree, even when grown under the most unfa-
vorable circumstances. Seeds, obtained from a gardener
who had cultivated the variety indiscriminately among
numerous summer and winter kinds for upwards of twenty
years, produced specimens uniformly true to the normal form
color, and quality. It is hardy and productive, good for table
use, excellent for pies, and well deserving of cultivation.

229 CUCURBITACEOUS PLANTS.

SweEet-Poraro SQuAsH.

Plant very similar in character to that of the Hubbard or
Autumnal Marrow; fruit twelve or fourteen inches long,
seven or eight inches thick, sometimes ribbed, but usually
without rib-markings; oblong, tapering to the ends, which
are often bent or curved in the manner of some of the types
of the Hubbard; stem of medium size, striated; skin ash-
green, with a smooth, polished surface ; flesh salmon-yellow,
thick, fine-grained, dry, and sweet, —if the variety is pure,
and the fruit well matured, its quality approaches that of the
Hubbard and Autumnal Marrow ; seeds white.

The variety is hardy and productive, keeps well, and is
deserving of cultivation. When grown in the vicinity of the
last-named sorts, it often becomes mixed, and rapidly degene-
rates. In its purity, it is uniformly of one color; with perhaps
the exception of the under surface, which is sometimes paler
or yellowish. It has been suggested that this variety and the
Hubbard may have originated under similar circumstances.

TURBAN.
Acorn. Giraumon Turban. Turk’s-cap. Cucurbita piliformis.

Plant running; leaves small, soft, slightly lobed on the
borders ; fruit rounded, flattened, expanding about the stem
to a broad, plain, brick-red surface, of ten or twelve inches
in diameter. At the blossom-end, the fruit suddenly con-
tracts to an irregular, cone-like point, or termination, of a
greenish color, striped with white; and thus, in form and
color, somewhat resembles a turban: whence the name.
Flesh orange-yellow, thick, fine-grained, sugary, and well
flavored ; seeds white, comparatively short, and small.

The Turban Squash is not early, and should have the ad-
vantage of the whole season. “Its specific gravity is said to
exceed that of any other variety. Its keeping properties are
not particularly good; but its flavor, when grown on light,

THE SQUASH. 95

dry soil, will compare well with either the Autumnal Marrow
or the Hubbard.” It mixes very readily when grown in the
vicinity of other varieties, is not an abundant bearer, and
cannot be recommended for general cultivation.

Dr. Harris states that “this variety — sometimes called
the ‘Acorn Squash,’ because, when the fruit is small, it
resembles somewhat an acorn in its cup— seems to be the
Cucurbita piliformis of Duchesne ;” and he further adds, that
“it sometimes grows to a large size, measuring fourteen or
fifteen inches in transverse diameter, and looks like an immense
Turkish turban in shape. Specimens raised in my garden in
1851 were little more than ten inches in diameter, and
weighed ten pounds or more; having very thick and firm
flesh, and but a small cavity withm. ‘They proved excellent
for table use, — equal in quality to the best Autumnal Mar-
rows. ‘They keep quite as well as the latter.”

VALPARAISO.
Porter’s Valparaiso. Commodore Porter.

Plant running; leaves large, not lobed, but cut in rounded
angles on the borders; fruit oval, about sixteen inches in
length, ten or eleven inches in diameter, slightly ribbed, and
largest at the blossom-end, which often terminates in a wart-
like excrescence; skin cream-white, sometimes smooth and
polished, but often more or less reticulated, or netted ; flesh
comparatively thick, orange-yellow, generally dry, sweet,
and well flavored, but sometimes fibrous and watery; seeds
rather large, nankeen-yellow, smooth and glossy.

The variety requires the whole season for its perfection.
It hybridizes readily with the Autumnal Marrow and kindred
sorts, and is kept pure with considerable difficulty. It is in
use from September to spring. ‘The variety, if obtained in its
purity, will be found of comparative excellence, and well
deserving of cultivation. Stripes and clouds of green upon
the surface are infallible evidences of mixture and deteriora-
tion.

224 CUCURBITACEOUS PLANTS.

The late Dr. Harris, in a communication to the “ Penn-
sylvania Farm Journal,” remarks as follows: “The Valparaiso
squashes (of which there seem to be several varieties, known
to cultivators by many different names, some of them merely
local in their application) belong to a peculiar group of the
genus Cucurbita, the distinguishing characters of which have
not been fully described by botanists. ‘The word ‘squash,’
as applied to these fruits, is a misnomer, as may be shown
hereafter. It would be well to drop it entirely, and to call
the fruits of this group ‘ pompions,’ ‘ pumpkins,’ or ‘ potirons.’
It is my belief, that they were originally indigenous to the
tropical and sub-tropical parts of the western coast of Ame-
rica. ‘They are extensively cultivated from Chili to California,
and also in the West Indies ; whence enormous specimens are
sometimes brought to the Atlantic States. How much soever
these Valparaiso pumpkins may differ in form, size, color, and
quality, they all agree in certain peculiarities that are found
in no other species or varieties of Cucurbita. Their leaves
are never deeply lobed like those of other pumpkins and
squashes, but are more or less five-angled, or almost rounded
and heart-shaped, at base: they are also softer than those of
other pumpkins and squashes. ‘The summit, or blossom-end,
of the fruit has a nipple-like projection upon it, consisting of
the permanent fleshy style. The fruit-stalk is short, nearly
cylindrical, never deeply five-furrowed, but merely longitudi-
nally striated or wrinkled, and never clavated, or enlarged
with projecting angles, next to the fruit. With few excep-
tions, they contain four or five double rows of seeds. ‘To this
group belong Mr. Ives’s Autumnal Marrow Squash (or Pump-
kin); Commodore Porter’s Valparaiso Squash (Pumpkin) ;
the so-called Mammoth Pumpkin, or Cucurbita maxima of the
botanists ; the Turban or Acorn Squash ; Cucurbita piliformis
of Duchesne ; the Cashew Pumpkin; Stetson’s Hybrid, called
the ‘ Wilder Squash ;’ with various others.”

rh)
rao)
Or

THE SQUASH.

VEGETABLE Marrow. Thomp.
Succade Gourd. Courge a la moélle, of the French.

Plant twelve feet and upwards in length; leaves deeply
five-lobed ; fruit about nine inches long, and of an elliptic
‘shape, — but it is sometimes grown to twice that length, and of
an oblong form ; surface slightly uneven, by irregular, longi-
tudinal, obtuse ribs, which terminate in a projecting apex at
the extremity of the fruit. When mature, it is of a uniform
pale yellow or straw color. The skin, or shell, is very hard
when the fruit is perfectly ripened ; flesh white, tender, and
succulent, even till the seeds are ripe. It may be used in
every stage of its growth. Some prefer it when the flower
is still at the extremity of the fruit; others like it older.
When well ripened, it will keep well throughout the winter,
if stored in a perfectly dry place, out of the reach of frost,
and not exposed to great changes of temperature.

To have Vegetable Marrows large and fine for winter, the
young fruit should be regularly taken off for use; and, when
the plant has acquired strength, a moderate quantity should
be allowed to set for maturity. Sufficient for this purpose
being reserved, the young fruit that may be subsequently
formed should be removed for use in a very young state.
The vines, or shoots, may be allowed to run along the surface
of the ground ; or they may be trained against a wall, or on
palings or trellises. .

The seed should be planted at the same time and in the
same manner as those of the Winter Crookneck or Boston
Marrow.

WILDER.
Stetson’s Hybrid.
The Wilder Squash was produced about twelve years since,
from the Valparaiso and the Autumnal Marrow, by Mr. A. W.

Stetson, of Braintree, Mass.; and was named for the Hon.
29

226 CUCURBITACEOUS PLANTS.

Marshall P. Wilder, a gentleman widely known for his patri-
otic devotion to the advancement of agricultural and pomolo-
gical science in the United States.

The plant is a strong grower, and resembles that of the
Valparaiso. ‘The fruit is somewhat ovoid, but rather irregu-
lar in form, ‘broadly and faintly ribbed (sometimes, however,
without rib-markings), and varies in weight from twelve to
thirty pounds and upwards; stem very large, striated or reti-
culated, and often turned at right angles near its connection
with the fruit,—the opposite extremity terminates in the
wart-like excrescence peculiar to the class; skin reddish-
yellow, not unlike that of the Autumnal Marrow; the flesh
is remarkably thick, of a salmon-yellow color, sweet and well
flavored. In some forms of cookery, and especially for pies,
it is esteemed equal, if not superior, to any other variety.
When served in the customary manner of serving squash at
teble, it is inferior to the Hubbard or Autumnal Marrow.
The seeds are white.

WINTER CROOKNECK.
Cuckaw.

This is one of the oldest and most familiar of the winter
varieties. Plant hardy and vigorqus; fruit somewhat irregu-
lar in form, the neck solid and nearly cylindrical, and the

——— blossom-end more or less swollen.
Ez In some specimens, the neck is
nearly straight; in others, sweep-
ing, or circular; and sometimes the
extremities nearly or quite approach
each other. Size very variable, be-
ing affected greatly both by soil and
season ; the weight ranging from six

pounds to forty pounds and upwards.
Pinter Grdoknpcle A specimen was raised by Capt. Jo-

THE SQUASH. Ion

siah Lovett, of Beverly, Mass., and exhibited before the
Massachusetts Horticultural Society, the weight of which was
nearly seventy pounds. Color sometimes green; but, when
fully mature, often cream-yellow. ‘The color, like that of the
Canada Crookneck, frequently changes after being harvested.
If green when plucked, it gradually becomes paler; or, if
yellow when taken from the vines, it becomes, during the
winter, of a reddish cream-color. Flesh salmon-yellow, not
uniform in texture or solidity, sometimes close-grained, sweet,
and fine flavored, and sometimes very coarse, stringy, and
nearly worthless for the table; seeds of medium size, grayish-
white, the border darker, or brownish. About two hundred
are contained in an ounce.

It is a very hardy and productive variety; ripens its crop
with great certainty; suffers less from the depredations of
insects than most of the winter sorts; and, if protected from
cold and dampness during the winter months, will keep the
entire year.

WINTER STRIPED CROOKNECK.

This is a sub-variety of the common Winter Crookneck.
Size large, —the weight varying from six to twenty-five
pounds; neck large and solid; seed-end of medium size, and
usually smooth; skin thin, very pale-green or light cream-
white, diversified with lengthwise stripes and plashes of
bright green, — the colors becoming gradually softer and
paler after gathering; flesh bright orange, and, like that of
the common Winter Crookneck, not uniform in texture or in
flavor. Different specimens vary greatly in these respects :
some are tough and stringy, others very fine-grained and well
flavored. Seeds not distinguishable, in size, form, or color,
from those of the Winter Crookneck.

The variety is hardy, grows luxuriantly, is prolific, and
keeps well. It is more uniform in shape, and generally more

228 CUCURBITACEOUS PLANTS.

symmetrical, than the Winter Crookneck; though varieties
occur of almost every form and color between this and the
last named.

As the plants require considerable space, the hills should
not be less than eight feet apart. ‘Two or three plants are
sufficient for a hill.

«The ‘Crookneck Squash,’ as it is commonly but incor-
rectly called, is a kind of ‘pumpkin,’ — perhaps a genuine
species ; for it has preserved its identity, to our certain know-
ledge, ever since the year 1686, when it was described by
Ray. Before the introduction of the Autumnal Marrow, it
was raised in large quantities for table use during the winter,
in preference to pumpkins, which it almost entirely super-
seded. Many farmers now use it instead of pumpkins for
cattle ; the vine being more productive, and the fruit contain-
ing much more nutriment in proportion to its size. It varies
considerably in form and color. ‘The best kinds are those
which are very much curved, — nearly as large at the stem as
at the blossom-end, — and of a rich cream-color. It is said to
degenerate in the Middle and Southern States ; where, proba-
bly, the Valparaiso or some kindred variety may be better
adapted to the climate.” — Dr. Harris. |

rao)
ra>
eo)

BORECOLE, OR KALE.

CHAPTER. V.

BRASSICACEOUS PLANTS.

Borecole, or Kale. Broccoli. Brussels Sprouts. Cabbage. Cauliflower.
Colewort. Couve Tronchuda, or Portugal Cabbage. Pak-Choi. Pe-
Tsai, or Chinese Cabbage. Savoy. Sea-kale.

BORECOLE, OR KALE.

Brassica oleracea sabellica.

THE term “ Borecole,” or “ Kale,” is applied to a class of
plants, of the Cabbage family, which form neither heads as the
common cabbage, nor eatable flowers like the broccoli and
cauliflower. Some of the varieties attain a height of six or
seven feet ; but while a few are compact and symmetrical in
their manner of growth, and of good quality for table use,
many are “ill-colored, coarse, rambling-growing, and com-
paratively unpalatable and indigestible.” Most of the kinds
are either annuals or biennials, and are raised from seeds,
which, in size, form, and color, resemble those of the cab-
bage. :
Sowing. — The seeds are sown at the time of sowing the
seeds of the cabbage or cauliflower, and in the same manner.
Early plants may be started in a hot-bed, or the seeds may
be sown in the open ground in April or May. In transplant-
ing, treat the plants like young cabbages; setting them more
or less remote, according to the size or habit of the variety.
Though they are extremely hardy, and will endure quite a
low temperature, they are generally harvested in autumn,
before the closing-up of the ground. If re-set in the follow-
ing spring, they will furnish an abundance of tender sprouts,

230 BRASSICACEOUS PLANTS.

which, when cooked, are superior in flavor and delicacy to the
cabbage, and resemble coleworts or Brussels sprouts.

Seeds. —*'The plants for seed should be selected from those
kept over winter, and in April set rather deeply in a spot
well exposed to the sun, and in a sandy rather than stiff soil.
The stems should be supported, to prevent breakage by the
wind.”

J. E. Teschemacher gives the following directions for cul-
ture and use : —

«Sow, the middle or last of May, a small bed on a mode-
rately rich soil, but in a well-exposed situation. Strong
plants cannot be obtained from seedlings grown in the shade.
When the young plants have six or eight leaves, prepare a
piece of well-manured, open soil, plant the young seedlings
six or eight inches asunder, water well, and shade for a few
days against the hot sun. About a hundred plants are
enough for a family. Towards the latter end of July, or
middle of August, they should be thick, stocky plants, fit for
final transplanting to the spots where they are to remain.
They may be planted in the lines from which early crops of
pease have been removed. ‘lhe ground must be well ma-
nured, and the plants moved singly and carefully, with as
much earth attached to the roots as possible. ‘This last pre-
caution is very necessary in all summer transplanting, as the
only means of enabling the plants to bear the hot sun. In a
garden, they should be well supplied with water for a few
days; but in field-planting, where this is not possible, a moist
time should be chosen. ‘They will not show much signs of
growth until the cool nights prevail: after that, they will
grow rapidly. ‘They will not boil tender or with much flavor
until they have been frozen, or have experienced a tempera-
ture of about 28° Fahrenheit.

Use. —<'The tender, upper part alone is eaten. They are
often, but not always, frozen when cut; and, when this is the
case, they should be put into a cool cellar or in cold water

‘BORECOLE, OR KALE. 231

until the frost is out of them. It will take one-half to three-
quarters of an hour to boil them tender. Put them into the
boiling water; to which add a lump of soda. This rather
softens them, and causes them to retain their green color.
When done, press the water thoroughly out, chop them up
with a knife, put them into a vessel to evaporate still more of
the water, and serve with melted butter, pepper and salt.
In Germany, they frequently boil a few chestnuts, and chop
up with the Kale; between which and the stem and stalk of
the Kale it is difficult to perceive much difference in taste.
The beautiful curled leaves are quite ornamental.

“From one hundred plants, pluckings for the table were
made twice a week, from the middle of November to the
middle of January; and these fresh from the open garden,
although the thermometer in the time had indicated a tempe-
rature approaching to zero.” — Hov. Mag.

Varieties. — The varieties, which are numerous, and in
many instances not well marked or defined, are as fol-
low :—

Bupa Katz, or Borecore. Thomp.
Russian Kale. Asparagus Kale. Manchester Borecole. Dwarf Feather
Kale. Oak-leaved Kale.

The Buda Kale somewhat resembles the Purple; but the
stalk is shorter. ‘The leaves are purplish, somewhat glaucous,
cut and fringed. ‘The variety is not only hardy and well
flavored, but continues to produce sprouts longer than any
other sort. It is sometimes blanched like sea-kale.

CaBBAGING Kar, or Borecote. Thomp.
Imperial Hearting.
This is a new variety, and very much resembles the Dwarf

Green Curled in the nature, color, and general appearance of
the leaves: the heart-leaves, however, fold over each other,

239 BRASSICACEOUS PLANTS.

somewhat like those of a cabbage, but, on account of the
curls of the margin, not so compactly. ‘The quality is
excellent.

Cock’s-Coms KALE.
Curled Proliferous Kale. Chou frisé prolifére. Vil.

Stalk about twenty inches high. The leaves differ to a
considerable extent in size, and are of a glaucous-green color.
From the upper surface of the ribs and nerves, and also from
other portions of the leaves, are developed numerous small
tufts, or fascicles of leaves, which, in turn, give rise to other
smaller but similar groups. ‘The foliage thus exhibits.a cock’s-
comb form: whence the name.

The variety is hardy, but more curious than useful.

Cow-CasBAGE.
Tree-cabbage. Thomp. Cesarean Borecole. Cesarean Cabbage. Chou
Cavalier.

This variety generally grows to the height of about six
feet ; although in some places it is reported as attaining a
height of twelve feet, and even upwards. The leaves are
large, — measuring from two and a half to nearly three feet
in length, — smooth, or but slightly curled.

It is generally grown for stock; but the young sprouts are
tender and mild-flayored when cooked. Its value for agri-
cultural purposes appears to have been greatly overrated ; for,
when tried in this country against other varieties of cabbages,
the produce was not extraordinary.

The plants should be set three feet or three feet and a half
apart.

DAUBENTON’S CREEPING BORECOLE.
Chou vivace de Daubenton. Vii.

Stalk four or five feet in height or length. The leaves are
nearly two feet long, deep green; the leaf-stems are long

BORECOLE, OR KALE. * 233

and flexible. It sometimes takes root where the stem rests
upon the surface of the ground; and, on this account, has
been called perennial.

The variety is hardy, and yields abundantly ; though, in
this last respect, it is inferior to the Thousand-headed.

Dwarr GreEN CurtEep Borecote. Thomp.

Dwarf Curled Kale. Green Scotch Kale. Dwarf Curlies. Chou frisé
a Pied court. Vil. Canada Dwarf Curled.

The Dwarf Green Curled is a very hardy but compara-
tively low-growing variety; the stems seldom exceeding
sixteen or eighteen inches in height. The leaves are finely
curled; and the crowns of the plants, as well as the young
shoots, are tender and delicate, especially after having been
exposed to the action of frost.

The plants may be set eighteen inches apart.

FieLp CappaGe.
Field Kale for mowing. Chou a Faucher. Vil.

Leaves sixteen to eighteen inches in length, very dark
green, deeply lobed, or lyrate, and hairy, or hispid, on the
nerves and borders. ‘The leaf-stems are nearly white.

The variety produces small tufts, or collections of leaves,
which are excellent for fodder, and which may be cut several
times during the season. It is sometimes cultivated for stock ;
but, as a table vegetable, is of little value.

Fuanpers Karr. Thomp.
Chou Caulet de Flanders. Vil.

This is a sub-variety of the Tree-cabbage, from which it is
distinguished by the purplish color of its foliage. Its height
is nearly the same, and the plant has the same general appear-
ance. It is, however, considered somewhat hardier.

30

234 BRASSICACEOUS PLANTS.

GREEN MArrow-Stem Boreco.e.
Chou Moellier. Vii.

Stem green, about five feet high, clavate, or club-formed ;
thickest at the top, where it measures nearly two inches and
a half in diameter. This stem, or stalk, is filled with a succu-
lent pith, or marrow, which is much relished by cattle ; and,
for this quality, the plant is sometimes cultivated. The
leaves are large, and nearly entire on the edges; the leaf-
stems are thick, short, white, and fleshy.

It is not so hardy as most of the other varieties. The
plants should be grown about three feet apart in one direc-
tion, by two feet or two feet and a half in the opposite.

Lannitis Boreco.e.

Chou de Lannilis. Vil. Lannilis Tree-cabbage.

Stem five feet high, thicker and shorter than that of the
Cow or Tree Cabbage; leaves long, entire on the borders,
pale-green, and very thick and fleshy. The leaf-stems are
also thicker and shorter than those of the last-named varie-
ties.

The stalk is largest towards the top, and has the form of
that of the Marrow-stem. It sometimes approaches so near that
variety, as to be scarcely distinguishable from it.

Neapouiran Borecorr. Trans.
Neapolitan Curled Kale. Chou frisé de Naples. Vil.

The Neapolitan Borecole is remarkable for its peculiar
manner of growth, but is hardly worthy of cultivation as a
table vegetable, or even for stock. ‘The stem is short and
thick, and terminates in an oval bulb, somewhat in the man-
ner of the Kohl Rabi. From all parts of this bulb are put

BORECOLE, OR KALE. 235

forth numerous erect, small leaves, finely curled on their
edges. ‘The whole plant does not exceed twenty inches in
height. The leaves are attached to footstalks six or seven
inches long. ‘They are obovate, smooth on the surface, with
an extraordinary number of white veins, nearly covering the
whole leaf. The fringed edges are irregularly cut and finely
curled, and so extended as nearly to conceal the other parts
of the leaf. As the plant gets old, it throws out numerous
small branches from the axils of the leaves on the sides of
the bulb.

The swollen portion of the stem is of a fleshy, succulent
character, and is used in the manner of Kohl Rabi; between
which and the Cabbage it appears to be intermediate.

Patm Kate.
Palm Borecole. Chou Palmier. Vil.

Stalk six feet in height, terminating at the top in a cluster
of leaves, which are nearly entire on the borders, blistered
on the surface like those of the Savoys, and which some-
times measure three feet in length by four or five inches in
width.

As grown in France, the plant is remarkable for its fine
appearance, and is considered quite ornamental ; though, as an
article of food, it is of little value. In England, it is said to
have a tall, rambling habit, and to be little esteemed.

The plants should be set three feet and a half apart in each

direction.

PurPLE Boreco.re.
Red Borecole. Tall Purple Kale. Curled Brown Kale. Chou frisé
Rouge Grand. Vil.
With the exception of its color, the Purple Borecole much
resembles the Tall Green Curled. As the leaves increase “in
size, they often change to green; but the veins still retain

236 BRASSICACEOUS PLANTS.

their purple hue. When cooked, the color nearly or quite
disappears.

It is remarkably hardy, and is much cultivated in Ger-
many.

Rep Marrow-Stem Boreco.e.
Red-stalked Kale.

Stalk purplish-red, four and a half or five feet high, and
surmounted by a cluster of large, fleshy leaves, on short,
thick stems. The stalk is much larger than that of the
Green Marrow-stem, and sometimes measures more than
three inches in diameter. It is cultivated in the same man-
ner, and used for the same purposes, as the last-named
variety.

Tatu Green Curtep. Thomp.
Tall Scotch Kale. Tall Green Borecole. Tall German Greens. Chou
frisé grand du Nord. Vil.

This variety, if unmixed, may be known by its bright-
green, deeply lobed, and curled leaves. Its height is two
feet and a half and upwards. Very hardy and productive.

The parts used are the crowns of the plants; and also the
tender side-shoots, which are produced in great abundance.
These boil well, and are sweet and delicate, especially after
frost ; though the quality is impaired by protracted, dry,
freezing weather.

THousanp-HrapEepD Borecote. Thomp.
Chou branchu du Poitou. Vil. Chou a Miile Teétes.

The Thousand-headed Borecole much resembles the Tree
or Cow Cabbage, but is not so tall-growing. It sends out
numerous side-shoots from the main stem, and is perhaps
preferable to the last-named sort. It is chiefly valuable as an
agricultural plant, but may occasionally be grown in gardens

BORECOLE, OR KALE. 237

on account of its great hardiness; but its flavor is inferior to
all other winter greens.

VARIEGATED BorEcoLte. Thomp.
Variegated Kale. Variegated Canadian Kale. Chou frisé panaché. Vil.

This is a sub-yariety of the Purple Borecole, growing about
a foot and a half high. The leaves vary much in size, and
are lobed and finely curled. ‘They are also beautifully varie-
gated, sometimes with green and yellowish-white or green
and purple, and sometimes with bright-red and green.

It is frequently grown as an ornamental plant, is occasion-
ally employed for garnishing, and is sometimes put into
bouquets. It is very good cooked after frost, but is not quite
so hardy as the Purple Borecole.

VARIEGATED Cocxk’s-Coms KALE.

A yariety of the Common Cock’s-comb Kale, with the
leaves more or less variegated with purple and white. It is
not of much value as an esculent.

Wosurn PERENNIAL Katze. Thomp.

This is a tall variety of the Purple Borecole, with foliage
very finely divided or fringed. ‘The plant lasts many years,
and may be propagated by cuttings, as it neither flowers
readily nor perfects well its seeds. Its produce is stated to
have been more than four times greater than that of either
the Green or Purple Borecole on the same extent of ground.
The weight of produce from ten square yards was a hundred
and forty-four pounds ten ounces; but some of the large
kinds of cabbages and savoys will exceed this considerably,
and prove of better quality. The Woburn Perennial Kale
can therefore only be recommended where the climate is too
severe for the more tender kinds of the Cabbage tribe.

238 BRASSICACEOUS PLANTS.

BROCCOLI.

Brassica oleracea var.

In its structure and general habit, the Broccoli resembles
the Cauliflower. Between these vegetables the marks of dis-
tinction are so obscurely defined, that some of the white
varieties of Broccoli appear to be identical with the Cauli-
flower. Botanists divide them as follows : —

«The Cauliflower has generally a short stalk, and white-
ribbed, oblong leaves. ‘The stem by which the flower is
supported unites at the head of the primary branches into
thick, short, irregular bundles, in the form of a corymb. It
appears to be a degeneration of the Brassica oleracea costata,
or Portugal Cabbage.

«In the Broccoli, the stalk is more elevated ; the leaf-nerves
less prominent; the pedicles, or stems, connected with and
supporting the flower, or head, less thick and close. They are
also longer; so that, on becoming fleshy, they resemble in
shape the young shoots of asparagus: hence the name of
‘Asparagoides,’ given by ancient botanists to Broccoli. It
seems to be a degeneration of the ‘Chou cavalier,’ or tall,
open Cabbage.

«‘ Cultivation, by improving the finer kinds of white Broc-
colis, is narrowing the distinctive marks: but, although so
nearly alike, they must ever remain really distinct, inasmuch
as they derive their origin from two very distinct types; viz.,
the Portugal Cabbage and the Tall Curled Kale. The Cau-
liflower also originated in the south of Europe, and the
Broccoli in the north of Europe, either in Germany or
Britain.”

Seed. — Broccoli-seeds are rarely raised in this country ;
most of the supply being received from France or England.
In size, form, and color, they are similar to those of the Cab-
bage or Cauliflower. An ounce may be calculated to produce

BROCCOLI: 239

about five thousand plants, although it contains nearly twice
that number of seeds.

Sowing and Cultivation. — In New England, as well as in
the Middle and Western States, the seeds of the later sorts
should be sown in March or April, in the manner of early
cabbages ; whilst the earlier varieties may be sown in the open
ground, from the middle to the last of May. If the sowing
be made in the open ground, prepare a small nursery-bed not
too directly exposed to the sun, and sow in shallow drills six
or eight inches apart. ‘The last of June, or as soon as the
plants have attained sufficient size, transplant them into soil
that is well enriched, and has been deeply stirred; setting
them at the distance directed for the variety. If possible,
the setting should be performed when the weather is some-
what dull, for then the plants become sooner established ; but,
if planted out in dry weather, they should be immediately
and thoroughly watered. If the plants have been started in
a hot-bed, they should be set out at the time of transplanting
cabbages.

The after-culture consists in hoeing frequently to keep the
ground loose and clean, and in earthing up slightly from time
to time about the stem.

Some of the early varieties will be fit for use in Septem-
ber; whilst the later sorts, if properly treated, will supply
the table till spring.

The difficulties attending the growing of Broccoli in this
country arise mainly from the extreme heat and dryness of
the summer and the intense cold of the winter. Whatever
will tend to counteract these will promote the growth of the
plants, and tend to secure the development of large and well-
formed heads.

«When the heads of White Broccoli are exposed to light,
and especially to the direct influence of the sun, the color is
soon changed to a dingy or yellowish hue. It is, therefore,
necessary to guard against this as much as possible by fre-

240 BRASSICACEOUS PLANTS.

quently examining the plants; and, when any heads are not
naturally screened, one or two of the adjoining side-leaves
should be bent over the flower-head to shade it from the
light, and likewise to protect it from the rain. Some kinds
are almost self-protecting ; whilst the leaves of others spread,
and consequently require more care in shading.” — T’homp.

Taking the Crop. — “Broccoli should not be allowed to
remain till the compactness of the head is broken, but should
always be cut while the ‘curd,’ as the flowering mass is termed,
is entire, or before bristly, leafy points make their appearance
through it. In trimming the head, a portion of the stalk is
left, and a few of the leaves immediately surrounding the
head; the extremities being cut off a little below the top of
the latter.”” — T’homp.

Preservation. —‘‘'They are sometimes preserved during
winter as follows: Immediately previous to the setting-in of
hard frost in autumn, take up the plants on a dry day, with
the roots entire, and turn their tops downwards for a few
hours, to drain off any water that may be lodged between the
leaves. ‘Then make choice of a ridge of dry earth, in a well-
sheltered, warm exposure, and plant them down to their
heads therein, close to one another; having previously taken
off a few of the lower, loose leaves. Immediately erect over
them a low, temporary shed, of any kind that will keep them
perfectly free from wet, and which can be opened to admit
the air in mild, dry weather. In’ very severe freezing sea-
‘sons, an extra covering of straw, or other description of dry
litter, should be applied over and around the shed; but this
should be removed on the recurrence of moderate weather.”

They will keep well in a light, dry cellar, if set in earth as
far as the lower leaves.

Seeds. —'The seeds of Broccoli are not distinguishable
from those of the Cauliflower. They, however, rarely ripen
well in this country, and seedsmen are generally supplied
from abroad.

BROCCOLI. Q4]1

Use. — The heads, or flowers, are cooked and served in all
the forms of the Cauliflower.

Varieties. — These are exceedingly numerous; although the
distinctions, in many instances, are neither permanent nor
well defined.

In 1861-62, a hundred and three nominally distinct sorts
were experimentally cultivated at the Chiswick Gardens, near
London, Eng., under the direction of Robert Hogg, Esq.
In reporting the result, he says, “It is quite evident that the
varieties of Broccoli, as now grown, are in a state of great
confusion. ‘The old varieties, such as Grange’s and the Old
Early White, have entirely disappeared, or lost their original
character ; whilst the distinctive names of Early White and
Late White seem now to be possessed of no value, as, in
some cases, the one is used for the other, and vice vers.”

The kinds catalogued by seedsmen, and recommended for
cultivation, are the following; viz. :—

AmsBiER’s Earty Wuitrz. fh. Hogg.

Similar to Mitchinson’s Penzance, but easily distinguished
by its winged leaves; those of the last named being inter-
rupted. It is remarkably hardy, and produces a large,
creamy-white head, very uniform in size.

CuapPELi’s LARGE CREAM-COLORED.
Chappell’s New Cream-colored.
A very large and fine sort, earlier than the Portsmouth ;
flower cream-yellow. Sow in the open ground in May, and
transplant three feet apart in each direction.

DanisH, orn LATE GREEN.
Late Danish. Siberian.
The leaves of this variety are long, narrow, and much

undulated ; the leaf-stems are tinged with purple; the heads
31

249 BRASSICACEOUS PLANTS.

are of medium size, compact, exposed, and of a greenish
color. It is one of the latest and hardiest of all varieties.

Dwarr Brown Cuose-HEApDED. Trans.

This variety resembles the Sulphur-colored ; from which it
probably originated. It is, however, earlier, and differs in
the form, as well as in the color, of the flower. ‘The leaves
are small, not much waved, dark-green, with white veins :
they grow erect, and afford no protection to the head. Most
of the crowns are green at first; but they soon change to
large, handsome, brown heads.

‘The plants should be set two feet apart in each direction.

Earty Pourrie. Trans.
Early Purple Sprouting.

An excellent kind, of a deep-purple color. When the
variety is unmixed, it is close-headed at first; afterwards it
branches, but is liable to be too much branched, and to
become green. ‘The plant is from two to three feet high, and
a strong grower; the leaves are comparatively short, spread-
ing, and of a purplish-green color; the head is quite open
from the leaves. Small leaves are sometimes intermixed
with the head, and the plant produces sprouts of flowers from
the ale of the leaves.

It succeeds best in rich soil, and the plants should be set
three feet apart.

Earty Sprouting. MéInt.
Asparagus Broccoli. North’s Early Purple. Italian Sprouting. Early
Branching.

A strong-growing, hardy sort, from two to three feet high.
‘The leaves are spreading, much indented, and of a purplish-
green color. The flower is close-headed, and, in the genuine
variety, of a rich purple on its first appearance. It is, how-

ever, liable to lose its color, and to become greenish; and

BROCCOLI. 243

sometimes produces numerous small, green leaves, intermixed
with the flower, particularly if grown in soil too rich.

The variety is extensively grown by the market-gardeners
in the vicinity of London.

Eietson’s Gigantic LATE WHITE.
Elletson’s Mammoth.
One of the largest and latest of the white broccolis.
Leaves spreading; stem short.

Frye Earty Wuire. T'homp.
Early White. Devonshire White. Autumn White.

Plant tall, with erect, dark-green, nearly entire leaves.
The heads are very white and close.

This variety, in common with a few others, is sometimes
cut in considerable quantities by market-gardeners previous
to heavy frost, and preserved in cellars for the supply of the
market.

FrocmMorE Prorecrine. Hov. Mag.

ead pure white, scarcely distinguishable from the finest
cauliflower ; size large, — when well formed, measuring from
seven to nine inches in diameter.

A recently introduced sort, promising to be one of the
best. The plants are extremely hardy and vigorous, and
rarely fail to develop a large and fine head, having a rich,
curdy appearance, and, as before observed, similar to a well-
grown cauliflower. It is of dwarf growth; and the outer
leaves, closing over the large head of flowers, protect it from
the action of severe weather.

GruuEsPie’s Broccort. Thomp.

A fine, white, early autumn variety, much grown about

Edinburgh.

244 BRASSICACEOUS PLANTS.

GRANGE’s Earty CauLirFLOWwER Broccour. M*Int.

Grange’s Early White. Hopwood’s Early White. Marshall’s Early
White. Bath White. Invisible.

This is an old variety, and, when pure, still stands in high
estimation ; having a head nearly as large and as white as a
cauliflower. The leaf-stems are long and naked; the leaves
are somewhat ovate, lobed at the base, very slightly waved,
and, incurving a little over the flower, defend it from frost
and wet. It is not a large grower; and, being upright in
habit, may be grown at two feet distant.

Hardy, and well deserving of cultivation. The London
market-gardeners cultivate four varieties, of which this is the
principal.

GREEN Carr. T'homp.
Autumnal Cape. Maher’s Hardy Cape.
Leaves long and narrow; the veins and midribs green ;
the head is greenish, and generally covered by the leaves.
This variety and the Purple Cape often become intermixed,
and are liable to degenerate. ‘They are, however, quite dis-
tinct, and, when pure, very beautiful.

GREEN CiosrE-HeapED WinteER. Trans.
Late Green. Siberian. Dwarf Roman.

This new and excellent Broccoli is apparently a seedling
from the Green Cape. The plants are dwarf; the leaves are
large and numerous, with white veins. ‘The flower grows
exposed, is not of large size, and resembles that of the
Green Cape. Its season immediately follows that of the last-
named variety.

Hammonp’s WHITE Cape.

An excellent, pure white variety, obtained in England by
cultivation and selection.

BROCCOLI. Q45

Kent’s Lare Wuirz. fk. Hogg.

A remarkably hardy, dwarf-growing variety, with very
dark-green foliage. Bouquet white, of good size, and well
protected.

Kipperminster. J. Hogg.

Head large and handsome, of pure whiteness, and much
exposed. It is evidently a form of ‘ Willcove,” and has,
undoubtedly, emanated from that variety ; but it is somewhat
earlier.

Kyicut’s Prorectinc. R. Hoge. Mé Int.
oo

Early Gem. The Gem. Lake’s Gem. Waterloo Late White. Dillis-
ton’s Late White. Hampton Court. Invisible Late White.

When pure, this variety is of a dwarfish habit of growth,
with long, pointed, and winged leaves, which have a spiral
twist about the head, and turn in closely over it, so as _effect-
ually to protect it from the effect of frost, and preserve it of a
fine white color.

It is remarkably hardy; and as the plants are of small
size, with comparatively large heads, a great product is
realized from a small piece of ground.

Late Dwarr PurpLe.
Dwarf Swedish. Italian Purple. Dwarf Danish.

This is the latest purple Broccoli. The plants seldom rise
above a foot in height. The flower, at first, shows small and
green; but soon enlarges, and changes to a close, conical,
purple head. The leaves are short and small, dark-green,
with white veins, much sinuated, deeply indented, and form
a regular radius round the flower. The whole plant -pre-
sents a singular and beautiful appearance.

246. BRASSICACEOUS PLANTS.

Miuier’s Large Wurirre. Thomp.
Miller’s Dwarf.
This is an old variety ; but is considered by some to be the
best late sort, if it can be obtained true. Hardy. ‘Trans-
plant two feet apart.

Mitcneti’s Ne Prius Uttrra. Thomp.

Hardy, and of dwarf habit; leaves smooth, glaucous, pro-
tecting the head, which is cream-colored; large, and compact.
Transplant two feet apart.

Mircuinson’s Penzance. KR. Hogg.
Early White Cornish. Mitchinson’s Early White.

One of the best of the Spring Whites. The leaves are
much waved on the margin, and enclose large and fine heads,
which are nearly of a pure white color. Very hardy.

PortsmoutH. Thomp.
Cream-colored. Southampton. Maher’s New Dwarf.

Leaves large, broad, with white veins, spreading; although
the central ones partially cover the flower, or head, which is
buff, or cream-colored. It is a hardy sort; and the flower,
which is produced near the ground, is said to exceed in size
that of any other variety. ‘The plants should be set three
feet apart.

PurrLE Care. Trans.
Early Purple Cape. Purple Silesian. Howden’s Superb Purple.
Grange’s Early Cape. Blue Cape.

This has a close, compact head, of a purple color, and, in
favorable seasons, comes as large as a cauliflower. The
plants grow from a foot to a foot and a half in height,
with short, erect, concave leaves, regularly surrounding the
head. ‘The veins and midribs are stained with purple.

BROCCOLI. 247

The head is exposed to view in growing; and, as it en-
larges, the projecting parts of the flower show a greenish-
white mixed with the purple color. When boiled, the whole
flower becomes green. !

Excellent for general culture, as it is not only one of the
finest varieties for the table, but the plants form their heads
much more generally than many other kinds. It is the
earliest of the purple broccolis.

The seed should not be sown before the middle or last of
May, and the plants: will require a space of two feet and a
half in each direction.

Snow’s Supers Wuite WINTER. Thomp.
Gill’s Yarmouth White.

This variety is of dwarfish habit. ‘The leaves are broad,
with short stems; the heads are large, white, very compact,
well protected by the incurved leaves, and equal in quality to
those of the Cauliflower. By many it is considered superior
to Grange’s Early Cauliflower Broccoli.

Snow’s SprinG WHITE OR CAULIFLOWER Broccout. Trans.

Naples White. , Early White. Adam’s Early White. Neapolitan White.
Imperial Early White. Grange’s Cauliflower. Covent-Garden Market.
Plant about two feet high, robust, and a strong grower.
The leaves are large, thick-veined, flat, and narrow; and
generally compress the head, so as to render it invisible when
ready for cutting, and thus protect it from rain and the effects
of frost. Head large, perfectly white.

SutpHur or Brimsrone Broccou. Trans.
Late Brimstone. Fine Late Sulphur. Edinburgh Sulphur.

Leaves with long stems; heads large, compact, somewhat
conical, sulphur-colored, sometimes tinged with purple.

Hardy.

248 BRASSICACEOUS PLANTS.

WaALCHEREN Broccort. M<Int.

Comparatively new, and so closely resembling a cauliflower
as to be scarcely distinguishable from it. The leaves, how-
ever, are more curled, and its constitution is of a hardier
nature, enduring the cold, and also withstanding heat and
drought better. Much esteemed in England, where, by suc-
cessive sowings, it is brought to the table at every season of
the year.

Warp’s Supers. fk. Hogg.

This is a form of Knight’s Protecting, but is from two to
three weeks later. It is of a dwarfish habit of growth,
closely protected by the spirally compressed leaves, with a
good-sized and perfectly white head. One of the best of the
late White Broccolis.

Wuitre Care. Thomp.

Heads of medium size, white, and compact.

Wiioove. IL. Hoge. ,
Late Willcove.

The true Willcove is a variety perfectly distinct from every
other of its season. The heads are very large, firm, even,
and fine, and of a pure whiteness. They are fully ex-
posed, and not protected by the leaves as most other broccolis
are. On this account, the variety is more liable to be
injured by the weather than any other late sort ; and there-
fore, in severe seasons, it must be regarded as deficient in
hardiness.

“Tt derives its name from a small village near Devonport,
Eng.; where it originated, and where the Broccoli is said to

be grown in great perfection.”

BRUSSELS SPROUTS. 249

BRUSSELS SPROUTS.
Thousand-headed Cabbage. Brassica oleracea var.

In its general character, this vegetable is not unlike some of
the varieties of Kale or Borecole. Its stem is from a foot to
four feet in height, and from an inch and a half to upwards
of two inches in diame- F
ter. Itis remarkable for
the production of numer-
ous small axillary heads,
or sprouts, which are ar-
ranged somewhat in a
spiral manner, and which
are often so closely set
together as entirely to
cover the sides of the
stem. “These small heads
are firm and compact like
little cabbages, or rather ;
like hearted savoys in -
miniature. A small head,

resembling an open sa- Di Se

= aSe=

voy, surmounts the stem Brubcela Spedues
of the plant, and maintains a circulation of sap to the extre-
mity. Most of the original side-leaves drop off as these small
buds, or heads, enlarge.” — Thomp.

Culture. — The plant is always raised from seeds, which, in
size, form, or color, are scarcely distinguishable from the
seeds of the Common Cabbage. ‘These should be sown at
the time and in the manner of the Cabbage, either in hot-beds
in March or April, or in the open ground in April or May.
When three or four inches high, transplant two feet apart
in each direction, and cultivate as directed for cabbages and

cauliflowers. In September, the early plantings will be fit
32

250 BRASSICACEOUS PLANTS.

for gathering ; whilst the later plants will afford a succession
that will supply the table during the winter. For the latter
purpose, they should be harvested before severe freezing
weather, and preserved in the cellar as cauliflowers and
broccolis. They are quite hardy, easily grown, thrive well in
New England or in the Middle States, and deserve more
general cultivation.

To raise Seeds. —In the autumn, select two or three of the
finest plants; keep them in the cellar, or out of the reach of
frost, during winter; and in the spring set them in the open
ground, two feet apart, and as far as possible from all flower-
ing plants of the Cabbage family. Cut off the top shoot, and
save the branches of pods that proceed from the finest of the
small heads on the sides of the main stem.

Use. — The small heads are boiled and served in the man-
ner of cabbages. They are also often used in the form of the
cauliflower, boiled until soft, then drained, and afterwards
stewed with milk, cream, or butter.

Varieties. —'Two varieties are enumerated by gardeners
and seedsmen}; viz.:—

Dwarr BrussELs Sprouts.

A low-growing sort, usually from eighteen inches to two
feet in height. It differs from the following variety princi-
pally in size, though it is somewhat earlier. ‘The dwarf
stems are said to produce heads which are more tender and
succulent when cooked than those obtained from taller plants.

Tati or Grant Brussets Sprouts.

Stem nearly four feet in height; plant healthy and vigor-
ous, producing the small heads peculiar to its class in great
abundance. It is somewhat hardier than the foregoing vari-
ety; and, on account of its greater length of stalk, much more
productive.

THE CABBAGE. 251

There is, however, very little permanency to these sorts.
Much of the seed found in the market will not only produce
plants corresponding with both of the varieties described, but
also numerous intermediate kinds.

THE CABBAGE.

Brassica oleracea capitata.

The Cabbage is a biennial plant ; and, though comparatively
hardy, — growing at all seasons unprotected in England, —
will not withstand the winters of the Northern States in the
open ground.

When fully developed, it is from four to five feet in height.
The flowers are cruciform, generally yellow, but sometimes
white or yellowish-white. The seeds, which ripen in July
and August of the second year, are round, reddish-brown or
blackish-brown, and retain their vitality five years. About
ten thousand are contained in an ounce.

Soil and Situation. — “Though not particularly nice as to
soil or situation, cabbages do best when grown in well-
manured ground. In such soil, they are generally earlier
than when raised in cold and stiff ground. But manure need
not be profusely applied, if the ground is naturally of a fer-
tile and open kind; for the flavor is generally better in such
soil than where a great quantity of fertilizer is used.”

Propagation. — All of the varieties are propagated from
seed sown annually. For early use, a sowing may be made
in a hot-bed in February or March; and, for winter use, the
seed may be sown in a nursery-bed in the open ground in
May or June. When five or six inches high, transplant to
the distance directed in the description of the variety. In the
hot-bed or nursery-bed, the plants should not be allowed to
stand too thickly together, as this causes them to draw up
weak and feeble.

252 BRASSICACEOUS PLANTS.

To raise Seed. — At the time of harvesting, select a few
of the most compact and best-formed heads possessing the
characters of the pure variety; and, in the following April, set
the plants entire, three feet apart in each direction. As they
progress in growth, remove all of the side-shoots, and en-
courage the main sprout, that will push up through the centre
of the head. Seeds from the side-shoots, as well as those
produced from decapitated stems, are of little value. No
cabbage-seed is really reliable that is not obtained from firm
and symmetrical heads; and seed thus cultivated for a few
successive seasons will produce plants, ninety per cent of
which will yield well-formed and good-sized cabbages.

American-grown seed is generally considered superior to
that of foreign growth; and, when it can be obtained from a
reliable seedsman or seeds-grower, the purchaser should not
be induced by the difference in price to select the nominally
cheaper, as there are few vegetables with which the character
of the seed is of greater importance.

Varieties. —'The varieties are numerous, and the distinc-
tion, in many instances, well-defined and permanent. Be-
tween some of the sorts, however, the variations are slight,
and comparatively unimportant.

Arxins’s Matcuuess. Mint.

This is a variety of the Early York: the head, however, is
smaller and more conical, and the leaves are more wrinkled, —
somewhat similar to those of the Savoys. It is of tender tex-
ture and delicate flavor; and, with the exception of its
smaller size, is considered equal, if not superior, to the last-
named variety.

It is comparatively a recent sort, and seems to be desirable
rather for its precocity and excellent quality than for its size
or productiveness.

Transplant to rows fifteen inches apart, and twelve inches
asunder in the rows.

THE CABBAGE. 253

BarneEs’s Earuy.
Barnes’s Early Dwarf.

This variety, in respect to season, size, form, and general
habit, seems to be intermediate between, or a hybrid from,
the York and Ox-heart. Head ovate, rather compact; tex-
ture fine and tender; flavor mild and good.

Set im rows two feet apart, and eighteen inches apart in
the rows.

BrerGen DrumHeap.
Large Bergen. Great American. Quintal. Vil. Large German
Drumhead.

Head remarkably large, round, flattened at the top, com-
pact; the leaves are of a peculiar, glaucous-green color, of
thick texture, firm, and rather erect; the nerves large and
prominent ; the outer leaves of the head are usually revolut-
ed on the borders ; the loose leaves are numerous, and rarely
rise above a level with the summit of the head ; the stalk is
short.

The Bergen Drumhead is one of the largest and latest of
all the cabbages ; and, when not fully perfected before being
harvested, has the reputation, if reset in earth in the cellar,
of heading, and increasing in size, during winter. It is a
popular market sort ; and, notwithstanding its extraordinary
proportions, is tender, well flavored, and of more than
average quality for family use. ‘The plants should be set
three feet apart.

CHAMPION OF AMERICA.

One of the largest of the recently introduced sorts; the
whole plant sometimes attaining a weight of forty pounds and
upwards. Head very large, flattened, somewhat resembling
the Drumheads ; outer leaves very few, succulent, and tender ;
stalk short; quality tender, mild, and well flavored. As a

254. BRASSICACEOUS PLANTS.

market variety, it has few, if any, superiors. It heads with
great uniformity, and bears transportation well; but its large
size is objectionable when required for the use of families
numbering but few members.

Earty Barrersea. Thomp.
Dwarf Battersea. Early Dwarf Battersea.
The type of the Early Battersea is very old. When fully

grown, the four outside or lower leaves are about sixteen
inches in diameter ; and, when taken off and spread out, their
general outline is nearly circular. ‘The stem is dwarfish,
and the leaf-stalks come out quite close to each other; so
that scarcely any portion of the stem is to be seen between
them. The whole cabbage measures about three feet in cir-
cumference. The heart is shortly conical, with a broad
base ; near which it is about two feet in circumference, when
divested of the outside leaves. ‘he ribs boil tender.

It is one of the best sorts for the general crop of early
cabbages ; is not liable to crack; and, when cut close to the
stem, often puts forth a number of fresh heads, of fair size
and good quality.

Earty CornisuH.
Penton. Paignton. Pentonville.

This is an intermediate sort, both in respect to size and
season ; and is said to derive its name from a village in De-
vonshire, Eng., where it has been cultivated for ages. The
head is of full medium size, somewhat conical in form, and
moderately firm and solid. ‘The outside leaves are rather
numerous, long, and of a pale or yellowish green color. — Its
texture is fine and tender, and its flavor mild and agreeable.
It is three or four weeks later than the Early York.

If reset in spring, this variety, like the Vanack, will send
out from the stalk abundant tender sprouts, which will sup-

>

THE CABBAGE. 255

ply the table with the best of coleworts, or greens, for several
weeks of the early part of the season.

The plants are somewhat leafy and spreading, and require
full the average space. ‘The rows should be two and a half
or three feet apart, and the distance between the plants in the

rows full two feet.

Earty DRuMHEAD.

This is an intermediate variety, about the size of the Early
York, and a little later. The head is round, flattened a little
at the top, firm and well formed, tender in texture, and well
flavored.

It is a good sort for the garden, as it heads well, occupies
but little space in cultivation, and comes to the table imme-
diately after the earlier sorts.

The plants should be set in rows two feet apart, and
eighteen inches apart in the rows.

Earzty Dutcu Twist. M<Int.

An excellent cabbage of the smallest size. It is very
early and delicate, and may be planted almost as close to-
gether as a crop of cabbage-lettuce.

The first sowing should be made early; afterwards,
sowings should be made at intervals of two or three weeks,
which will secure for the table a constant supply of fresh and
tender heads from July till winter.

Earty Hope.

A rather small, solid, oval-headed, early sort, nearly of the
season of the Early York. Its color is bright-green, and its
leaves rather erect and firm. In quality, it is not unlike the
Small Early Ox-heart, and requires the same space in cultiva-
tion.

The variety is comparatively new; and, though found on
the catalogues of seedsmen, is little disseminated.

256 BRASSICACEOUS PLANTS.

Earty Low Dutcu.
Early Dutch Drumhead.

This well-known and standard variety has a round, me-
dium-sized, solid head, sometimes tinted with brown at its
top. ‘The outside and loose leaves are few in number, large,
rounded, clasping, blistered, and of a glaucous-green color ;
the ribs and nerves are small; the stalk is thick and short.
It is rather early, tender, and of good quality; heads well;
and is one of the best sorts for growing in a small garden for
early table use. The plants should be allowed a space of
two feet and a half between the rows, and nearly two feet in
the rows.

Earty NonpaAREIL.

Head of medium size, bright-green, rather ovoid or egg-
shaped, solid; the leaves are generally erect, roundish,
concave, and of thick, firm texture; the stalk is compara-
tively short, and the spare leaves few in number ; flavor mild
and pleasant. By some, it is considered the best of the inter-
mediate varieties.

In many respects, it resembles the Small Ox-heart.

Earby SuGArR-Loar.

The color of this variety, and the form of its head, distin-
guish it from all others. ‘The plant, when well developed,
has an appearance not unlike some of the varieties of Cos
lettuces ; the head being round and full at the top, and taper-
ing thence to the base, forming a tolerably regular, inverted
cone. ‘The leaves are erect, of a peculiar ashy or bluish-
green hue, spoon-shaped, and clasp or cove over and around
the head in the manner of a hood or cowl.

Though an early cabbage, it is thought to be more affected
by heat than most of the early varieties; and is also said to

THE CABBAGE. aS

lose some of its qualities, if kept late in the season. Head
of medium size, seldom compactly formed ; and, when cut and
cooked in its greatest perfection, tender and well flavored.

Transplant in rows two feet apart, and from eighteen to
twenty-four inches apart in the rows.

Earty WAKEFIELD.

Head of medium size, generally somewhat conical, but
sometimes nearly round, compact; leaves very glaucous ;
stalk small.

A fine, early variety, heading readily. As the plants
occupy but little space, it is recommended as a desirable sort
for early marketing.

Earty York.

According to Rogers, the Early York Cabbage was intro-
duced into England from Flanders, more than a hundred
years ago, by a private soldier named Telford, who was there
many years in the reign of Queen Anne. On his return to
England, he settled as a seedsman in Yorkshire: whence the
name and celebrity of the variety.

In this country, it is one of the oldest, most familiar, and,
as an early market sort, one of the most popular, of all the
kinds now cultivated. The head is of rather less than me-
dium size, roundish-ovoid, close, and well-formed, of a deep
or ash-green color, tender, and well flavored. The loose
leaves are few in number, often revoluted on the border, and
comparatively smooth on the surface ; nerves greenish-white.
The plants of the true variety have short stalks, occupy but
little space, and seldom fail to produce a well-formed, and,
for an early sort, a good-sized head. They require a distance
of about eighteen inches between the rows, and fifteen or
eighteen inches in the row.

Its earliness and its unfailing productiveness make it a
00

258 BRASSICACEOUS PLANTS.

favorite with market-gardeners ; and it still retains its long-
established popularity, notwithstanding the introduction of
numerous new sorts, represented as being as early, equally
prolific, and surpassing it in general excellence.

East Ham.

From East Ham, in Essex, Eng. It is not a large, but a
fine, early sort, not unlike the Ox-heart. The head is of an
oval form, compact, and rather regular; the leaves are firm
in texture, sometimes reflexed, or curved backward, but
generally erect and concave; nerves pale greenish-white ;
stem very short. It is mild and delicate, and a desirable
early variety.

In setting the plants, allow two feet and a half between the
rows, and two feet between the plants in the rows.

GREEN GLAZED.
American Green Glazed.

Head large, rather loose and open; the leaves are nume-
rous, large, rounded, waved on the borders, and _ slightly
blistered on the surface ; stalk comparatively long. Its tex-
ture is coarse and hard, and the variety really possesses little
merit; though it is somewhat extensively grown in warm
latitudes, where it appears to be less liable to the attacks of
the cabbage-worm than any other sort.

A distinguishing characteristic of this cabbage is its deep,
shining-green color; the plants being readily known from
their peculiar, varnished, or glossy appearance.

LarcGeE Late DrumMHEAD.
American Drumhead.

Head very large, round, sometimes flattened a little at the
top, close and firm; the loose leayes are numerous, broad,

THE CABBAGE. 259

round, and full, clasping, blistered, and of a sea-green color ;
the ribs and nerves are of medium size, and comparatively
succulent and tender; stem short. The variety is hardy,
seldom fails to form a head, keeps well, and is of good
quality.

In cultivation, it requires more than the average space, as
the plants have a spreading habit of growth. The rows
should not be less than three feet apart; and two feet and a
half should be allowed between the plants in the rows.

There are many varieties of this cabbage, introduced by
different cultivators and seedsmen under various names, dif-
fermg slightly, in some unimportant particulars, from the
foregoing description, and also differing somewhat from each
other, ‘‘ but agreeing in being large, rounded, cabbaging uni-
formly, having a short stem, keeping well, and in being
tender and good flavored.”

LarGcE York.

This is a larger cabbage than the Early York ; which variety
it somewhat resembles. ‘The head, however, is broader in
proportion to its depth, and more firm and solid; the leaves
not connected with the head are more erect, of a firmer tex-
ture, not quite so smooth and polished, and the surface
slightly bullated, or blistered. It also has a shorter stalk,
and is two or three weeks later.

The Large York seems to be intermediate between the
Early York and the Large Late Drumheads, as well in
respect to form and general character as to its season of ma-
turity. It is recommended as being less affected by heat
than many other kinds, and, for this reason, well adapted for
cultivation in warm climates. It seldom fails in forming its
head, and is tender and well flavored.

260 BRASSICACEOUS PLANTS.

LarcEe Ox-HEart.
Large French Ox-heart.

This is a French variety, of the same form and general
character as the Small Ox-heart, but of larger size. The
stalk is short; the head firm and close, and of a light-green
color; the spare leaves are few in number, generally erect,
and concave. It is a week or ten days later than the Small
Ox-heart, forms its head readily, and is tender and well
flavored. One of the best of the intermediate sorts.

The plants should be set two feet apart in each direction.

MarsiEHEAD Mammotu Drumurap. J. J. A. Gregory.

One of the largest of the Cabbage family, produced from
the Mason, or Stone-mason, by Mr. Alley, and introduced by
Mr. J. J. H. Gregory, of Marblehead, Mass.

Heads not uniform in shape, — some being nearly flat,
while others are almost hemispherical; size very large, vary-
ing from fifteen to twenty inches in diameter, — although
specimens have been grown of the extraordinary dimensions
of twenty-four inches. In good soil, and with proper culture,
the variety is represented as attaining an average weight of
thirty pounds. Quality tender and sweet.

Cultivate in rows four feet apart, and allow four feet
between the plants in the rows. For early use, start in a
hot-bed ; for winter, sow in the open ground from the first to
the middle of May. Sixty tons of this variety have been
raised from a single acre.

Mason. J. J. H. Gregory.

The Mason Cabbage, in shape, is nearly hemispherical ; the
head standing well out from among the leaves, growing on a
small and short stalk. Under good cultivation, the heads

THE CABBAGE. . 261

will average about nine inches in diameter and seven inches
in depth. It is characterized for its sweetness, and for its
reliability for forming a solid head. It is also an excellent
variety for cultivation in extreme Northern latitudes, where,
from the shortness of the season, or in those sections of the
South, where, from excessive heat, plants rarely cabbage
well. Under good cultivation, nearly every plant will set a
marketable head.
Originated by Mr. John Mason, of Marblehead, Mass.

POMERANIAN.

This variety is of comparatively recent introduction. The
head, which is of medium size, has the form of an elongated
cone, ‘and is very regular and symmetrical. It is quite solid,
of a pale or yellowish green color, tender and well flavored,
and remarkable for the peculiar manner in which the leaves
are collected, and twisted to a point, at its top. The loose,
exterior leaves are numerous, large, and broad; stalk rather
high.

It is not early, but rather an intermediate variety, and
excellent either as an autumnal or winter cabbage. As it
heads promptly and almost invariably, and, besides, is of
remarkable solidity, it makes a profitable market cabbage ;
keeping well, and bearing transportation with very little
injury.

Premium Frat Dutcu.
Large Flat Dutch.

Head large, bluish-green, round, solid, broad and flat on
the top, and often tinted with red or brown. The exterior
leaves are few in number, roundish, broad and large, clasp-
ing, blistered on the surface, bluish-green in the early part of
the season, and tinged with purple towards the time of har-
vesting ; stalk short.

262 BRASSICACEOUS PLANTS.

It is one of the largest of the cabbages, rather late, good
for autumn use, and one of the best for winter or late keep-
ing, as it not only remains sound, but retains its freshness
and flavor till late in spring. The heads open white and
crisp, and, when cooked, are tender and well flavored. It
requires a good soil, and should be set in rows not less than
three feet apart, and not nearer together than thirty inches in
the rows. As a variety for the winter market, the Premium
Flat Dutch has no superior. It is also one of the best sorts
for extensive culture, as it is remarkably hardy, and seldom
fails in forming a good head. An acre of land, well set and
cultivated, will yield about four thousand heads.

St. Denis. Vil.

Head of large size, round, a little flattened, solid; the
exterior leaves are numerous, glaucous-green, clasping at
their base, and often reflexed at the ends; the nbs and
nerves are large and prominent; stem long.

This variety is of good quality, seldom fails to form a head,
and yields a large crop in proportion to the quantity of land
it occupies. The plants should be set two feet and a half
apart in each direction.

SHILLING’S QUEEN.

A half-early variety, intermediate in form and size between
the York and Ox-heart. As a “second early,” it is one
of the best. It compares favorably with the Early Nonpareil,
and is tender, mild, and delicate.

‘Transplant in rows two feet and a half apart, and eighteen
inches apart in the rows.

SmaLL Ox-Herarr.
Coeur de Boeuf petit, of the French. Vil.

Head below medium size, ovate or egg-shaped, obtuse,
broad at the base, compact. ‘The leaves are of the same

THE CABBAGE. 263

bright green as those of the York Cabbage, round, of firm
texture, sometimes revolute, but generally erect, and con-
cave; the nerves are white, more numerous and less delicate
than those of the last-named variety; the stalk is short, and
the leaves not composing the head few in number.

The Ox-heart cabbages — with respect to character, and
period of maturity — are intermediate between the Yorks
and Drumheads; more nearly, however, resembling the
former than the latter. ‘The Small Ox-heart is about ten
days later than the Early York.

As not only the heads, but the full-grown plants, of this
variety are of small size, they may be grown in rows two feet
apart, and sixteen inches apart in the rows.

Stone-Mason. J. J. H. Gregory.

An improved variety of the Mason, originated by Mr.
John Stone, jun., of Marblehead, Mass. Head larger than
that of the original, varying in size from ten to fourteen
inches in diameter, according to the strength of the soil and
the cultivation given it. The form of the head is flatter
than that of the Mason, and but little, if any, inferior to it
in solidity. Stem very short and small. Under good cul-
ture, the heads, exclusive of the outer foliage, will weigh
about nine pounds. Quality exceedingly sweet, tender, and
rich. A profitable variety for market purposes; the gross
returns per acre, in the vicinity of Boston, Mass., often
reaching from two hundred dollars to three hundred and
fifty.

‘The Mason, Stone-mason, and the Marblehead Mammoth,
severally originated from a package of seeds received from
England, under the name of the “Scotch Drumhead,” by
Mr. John M. Ives, of Salem, Mass.

264 BRASSICACEOUS PLANTS.

Sutron’s Dwarr Comp. M:Int.

This is one of the earliest of all the cabbages. It is small
and dwarfish in its habit, hearts well early in the season, and
will afford a good supply of delicate sprouts throughout a large
part of the summer.

The plants require a space of only twelve inches between
the rows, and the same distance between the plants in the
rows.

The seed of this variety, in common with other dwarfish
and early sorts, should be sown more frequently than the
larger growing kinds, so as to keep up a succession of young
and delicate heads, much after the manner of sowing lettuce.

Vanack. Land.

This variety was introduced into England from Holland,
more than a century ago, by a wealthy Dutch farmer of the
name of Vanack. ‘Though often found upon the catalogues
of our seedsmen, it has not been extensively grown in this
country, and perhaps is really but little known.

Head somewhat irregular in shape, broad at the base, and
terminating in rather a sharp point; color palish-green, the
ribs and nerves of the leaves paler. ‘The exterior leaves are
large, spreading, deep-green, and strongly veined.

It is tender in texture, sweet and delicate in flavor, cab-
bages early and uniformly, and, when kept through the winter
and reset in spring, pushes abundant and fine sprouts, form-
ing excellent early coleworts, or greens. Lindley pronounces
its quality inferior to none of the best cabbages. Transplant
to rows two feet and a half apart, and two feet apart in the
rows.

THE CABBAGE. 265

VAUGIRARD CaBpace. ‘T'homp.
Chou de Vaugirard. Vil.

A large, late, but coarse, French variety. The head is
generally round; leaves deep-green, — those of the outside
having the veins sometimes tinged with red.

The plants should be set three feet apart in each direction.

Wairr’s New Dwarr. Hov. Mag.

Heads small, but solid and uniform in shape. It has little
of the coarseness common to the larger varieties, and the
flavor is superior.

One of the finest early cabbages, and one of the best sorts
for the market. It occupies but little space compared with
some of the older kinds, and a large number of plants may be
grown upon a small piece of ground.

WINNIGSTADT.
Pointed Head.

This is a German variety, somewhat similar to the Ox-
heart, but more regularly conical. Head broad at the base,
and tapering symmetrically to a point, solid, and of the size
of the Ox-heart; leaves of the head pale or yellowish green,
with large nerves and ribs; the exterior leaves are large,
short, and rounded, smooth, and of firm texture; the stalk is
short.

It is an intermediate sort, immediately following the Early
York. A large proportion of the plants will form good
heads ; and as these are not only of remarkable solidity, but
retain their freshness well during winter, it is a good variety
for marketing, though rather hard, and somewhat deficient in
the qualities that constitute a good table-cabbage.

It requires a space of about eighteen inches by two feet.
ot

266 BRASSICACEOUS PLANTS.

Red Varieties. —'These are comparatively few in number,
and generally used as salad or for pickling. When cooked,
they are considered less mild and tender than the common
varieties, besides retaining a portion of their color; which, by
many, 1s considered an objection.

Earty Dwarr Rep.
Early Blood Red. Small Red.

Head nearly round, generally of a deep-red or dark-purple
color. ‘The leaves on the outside of the plant are not nume-
rous, rather rigid or stiff, green, much washed or clouded with
red; stalk short.

It is about ten days earlier than the Large Red Dutch, and
is quite variable in form and color.

The seed should be sown early; and, when transplanted, the
rows should be about two feet apart, and the plants eighteen
inches in the rows.

The variety is seldom served at the table, cooked in the
manner of other sorts; for, when boiled, it has a dark and
unattractive appearance. It is almost invariably shredded,
and with the addition of vinegar, olive-oil, mustard, or other
seasoning, served as a salad.

LarGcE Rep Dutcu.

The most familiar as well as the most popular of the red
varieties. ‘The head is rather large, round, hard, and solid ;
the leaves composing the head are of an intense purplish-
red; the outer leaves are numerous, red, with some intermix-
ture or shades of green, firm in texture, and often petioled
at the union with the stalk of the plant, which is of medium
height.

On account of its dark color when cooked, it is seldom
used in the manner of the common cabbages. It is chiefly

THE CAULIFLOWER. 267

used for pickling, or, like the other red sorts, cut in shreds,
and served asa salad ; though any solid, well-blanched, small-
ribbed, white-headed sort will answer for the same purpose,
and perhaps prove equally tender and palatable.

The Large Red Dutch is one of the latest of cabbages, and
should receive the advantage of nearly the entire season.
Make the sowing, if in the open ground, as soon as the soil
is in good working condition, and transplant or thin to rows
two and a half or three feet apart, and two feet apart in the
rows.

The heads may be kept fresh and sound until May.

SupERFINE Brack. Thomp.

Small, like the Utrecht Red, but of a still deeper color.
When pickled, however, the dark coloring matter is greatly
discharged, so that the substance is left paler than that of
others originally not so dark. It is, therefore, not so good for
pickling as other sorts which retain their color and bright-

ness.

Urrecut Rep. Thomp.
Chou noiratre d’Utrecht.
A small but very fine dark-red cabbage.

THE CAULIFLOWER.
Brassica oleracea var.

The Cauliflower, like the Broccoli, is strictly an annual
plant; as it blossoms and perfects its seed the year in which it
is sown. When fully grown or in flower, it is about four feet
in height, and in character and general appearance is similar
to the Cabbage or Broccoli at a like stage of growth. The
seeds resemble those of the Cabbage in size, form, and color;

268 BRASSICACEOUS PLANTS.

although not generally so uniformly plump and fair. From
ten to twelve thousand are contained in an ounce, and they
retain their germinative properties five years.

Soil. — Much of the delicacy and excellence of the Cau-
liflower depends on the quickness of its growth: therefore, to
promote this, the soil cannot be too highly enriched or too
deeply cultivated ; and, as all the tribe thrive best in new soil,
the deeper the ground is dug, and the more new or rested
matter that is turned up for the roots, the better.”

Sowing and Culture. —'The seed may be sown in a hot-bed
in March, at the same time and in the same manner as early
cabbages, and the plants set in the open ground late in May;
or the seed may be sown in the open air in April or the be-
ginning of May, in a common nursery-bed, in shallow drills
six or eight inches apart; and, when sufficiently grown, the
plants may be set where they are to remain. ‘They need not
all be transplanted at one time; nor is it important when,
except that, as soon as they are large enough, the first oppor-
tunity should be improved for beginning the setting.

“ Cauliflowers, after transplanting, require no particular
skill during summer, and not much labor. The soil, how-
ever, must be kept free from weeds, and stirred with the hoe
from time to time. As the plants increase in size, a little
earth should be drawn about their roots from the middle of
the row; and, in continued dry weather, an application of
liquid manure will be very beneficial.”

The leaves are sometimes gathered, and tied loosely over
the tops of the heads, to facilitate the blanching.

Taking the Crop. — Caulitlowers raised by open culture
will generally come to the table in October. Such as have
not fully perfected their heads, may, just as the ground is
closing, be taken up by their roots, and suspended, with the
top downward, in a light cellar, or other place secure from
frost; by which process, the heads will increase in size, and
be suitable for use the last of December or first of January.

THE CAULIFLOWER. 269

*‘ Cauliflowers are ready for cutting when the heads have
attained a good size, and while they are close, firm, and
white. They may even be cut before they have attained
their full size; but it is always advisable to cut them before
the heads begin to open, as the flavor is at this stage much
more delicate and agreeable. In taking the crop, the stalks
should be cut immediately under the lowest leaves, and the
upper parts of these should be cut away near the flower-
head.

“Tt is not size that constitutes a good Cauliflower, but
its fine, white, or creamy color, its compactness, and what is
technically called its ‘curdy’ appearance, from its resem-
blance to the curd of milk in its preparation for cheese.
When the flower begins to open, or when it is of a frosty or
wart-like appearance, it is less esteemed. In the summer
season, it should not be cut long before using.”

Use. — “The heads, or flowers, are considered one of the
greatest of vegetable delicacies, when served up at the table
either plain boiled, to be eaten with meat, like other Brassice,
or dressed with white sauce, after the French manner. It is
much used as a pickle, either by itself, or as forming an ingre-
dient in what is called ‘mixed pickles.’ It may also be
preserved a considerable time when pickled in the manner of
‘sour-krout.’ It also forms an excellent addition to vegetable
soups.” — M<Int.

Preservation during Winter. —'The best way to preserve
them during winter is to take them up late in the fall, with
as much earth as possible about their roots, and reset them in
earth, in a light, dry cellar, or in any other light and dry
location secure from frost.

Varieties. —'These are comparatively few in number; the
distinctions, in many instances, being quite unimportant. In
the color, foliage, general habit, and even in the quality, of the
entire list, there is great similarity.

270 BRASSICACEOUS PLANTS.

Earty Lonpon CavLirLower.
London Particular. Fitch’s Early London.

Stem tall; leaves of medium size. It has a fine, white,
compact “curd,” as the unexpanded head is termed; and is
the sort grown in the vicinity of London for the early crop.
It is comparatively hardy, and succeeds well when grown in
this country. ‘The plants should be set two feet and a half
apart.

Earty Paris CAULIFLOWER.

Head rather large, white, and compact ; leaves large; stalk
short. An early sort. In France, it is sown in June, and
the heads come to table in autumn.

Errurt’s Earty CavuLirLoweEr.
Erfurt’s Extra Early.

Leaves large, long, waved, and serrated on the borders ;
stalk of medium height ; head large, — measuring from seven
to ten inches in diameter, — close, and compact.

From the experience of a single season, this variety pro-
mises to be one of the best for cultivation in this country.
Specimens exhibited under this name, before the Massachu-
setts Horticultural Society, measured fully ten inches in
diameter; the surface being very close, and the heads pos-
sessing the peculiar white, curdy character so rarely attained
in the climate of the United States. The plants seldom fail
to form a good-sized and symmetrical head, or flower.

Larce Asiatic CauLirLowER. T'homp.

Originally from Holland. It is a fine, large, white, com-
pact variety, taller and later than the Early London Cauli-
flower ; it has also larger leaves. If sown at the same time,
it will afford a succession.

THE CAULIFLOWER.

@
ot
—

Le Normanp. fk. Hogg.

Plant about fifteen inches high, with winged leaves, which
are broad, and taper abruptly towards the base. They are
toothed and waved on the margin, and expose a head which
is about nine inches in diameter, and of a creamy color.

It is earlier than the Walcheren, and is readily distinguished
from it by the waved and toothed margin of the foliage.

MircHetu’s Harpy EArty CAULIFLOWER.

A new variety. Bouquet not large, but handsome and
compact. It is so firm, that it remains an unusual length of
time without running to seed or becoming pithy. A desira-
ble sort for private gardens and for forcing.

STADTHOLD. Vil.

A new variety, introduced from Holland. Flower fine
white, and of large size. Not early.

Watter’s AtMA CAULIFLOWER.

A new variety, represented as being of large size, and firm ;
surpassing in excellence the Walcheren.

WALCHEREN CAULIFLOWER. Thomp.
Early Leyden. Legge’s Walcheren Broccoli.

This has been cultivated as a Broccoli for more than ten
years ; though originally introduced by the London Horticul-
tural Society, under the name of Early Leyden Cauliflower.
Stem comparatively short; leaves broad, less pointed and
more undulated than those of the Cauliflower usually are.
The difference in constitution is, however, important ; as it not

OTe BRASSICACEOUS PLANTS.

only resists the cold in winter, but the drought in summer,
much better than other cauliflowers. In hot, dry summers,
when scarcely a head of these could be obtained, the Wal-
cheren Cauliflower, planted under similar circumstances,
formed beautiful heads, — large, white, firm, and of uniform

closeness.

WELLINGTON CAULIFLOWER.

Messrs. Henderson and Son describe this Cauliflower as the
finest kind in cultivation; pure white; size of the head over
two feet; in growth, very dwarfish, — the stem not more than
two or three inches from the soil. It is one of the hardiest
varieties known, and is said to withstand the extreme varia-
tions of the climate of the United States. An excellent sort
for early planting and for forcing.

COLEWORT, OR COLLARDS. Loud.
Collet.

The Colewort, strictly speaking, is a plant distinct from the
other varieties of Cabbage. It is of small habit, and attains
sufficient size for use in a few weeks. It is eatable from the
time it has four or six leaves until it has a hard heart.
Loudon says the original Colewort seems to be lost, and is
now succeeded by what are called “Cabbage Coleworts.”
These are cabbage-plants in their young state; and, when
cooked, are quite as tender and good as the true Colewort.
In growing these, all that is necessary is to sow the seed of
almost any variety of the common green cabbages in drills
a foot apart, and half an inch deep. For a succession, sow-
ings may be made, at intervals of two weeks, from the last
of April to the last of August. In the Southern States, the
sowings might be continued through the winter.

COUVE TRONCHUDA, OR PORTUGAL CABBAGE. Q73

When cultivated for sale, simply allow them to stand till
there is enough to be worth bunching and eating. They are
boiled and served at table as greens.

RosEtTE CoLEworr.

A small but remarkably neat variety; the whole plant,
when well grown, measuring twelve inches in diameter, and
having the form of a rose not completely expanded, —the head
corresponding to the bud still remaining at the heart, or cen-
tre; stalk small and short. ‘The plants may be grown twelve
inches asunder.

COUVE TRONCHUDA, OR PORTUGAL CABBAGE. Trans.

Portugal Borecole. Large-ribbed Borecole. Trauxuda Kale.

Though a species of Cabbage, the Couve Tronchuda is quite
distinct from the common head varieties. The stalk is short
and thick; the outer leaves are large, roundish, of a dark
bluish-green, wrinkled on the surface, and slightly undulated
on the borders; the midrib of the leaf is large, thick, nearly
white, and branches into veins of the same color; the plant
forms a loose, open head, and, when full grown, is nearly two
feet high.

Culture. —It should be planted and treated like the Com-
mon Cabbage. ‘The seeds may be sown early in frames, and
the plants afterwards set in the open ground; or the sowing
may be made in the open ground in May. ‘The plants require
two feet and a half between the rows, and two feet between
the plants in the rows. The seeds, in size, form, and color,
resemble those of the Cabbage, and will keep five years.
One-fourth of an ounce will produce about a thousand

plants.
35

Q74 BRASSICACEOUS PLANTS.

To raise Seed. —In the autumn, before severe weather,
remove two or three plants entire to the cellar; and, in April
following, reset them about two feet apart. Cut off the lower
and smaller side-sprouts as they may appear, and allow only
the strong, central shoot to grow. The seeds will ripen in
August.

Use. — Different parts of the Couve Tronchuda are appli-
cable to culinary purposes. The ribs of the outer and larger
leaves, when boiled, somewhat resemble sea-kale in texture
and flavor. ‘he heart, or middle of the plant, is, however, the
best for use. It is peculiarly delicate, and agreeably flavored,
without any of the coarseness which is so often found in plants

of the Cabbage tribe.

Dwarr Couve Troncnupa. Trans.
Murciana. Dwarf Portugal Cabbage. Dwarf Trauxuda Kale.

Much earlier and smaller throughout than the Common
Couve Tronchuda. Stem from fifteen to eighteen inches
high. ‘The leaves are of medium size, rounded, smooth, and
collected at the centre of the plant into a loose heart, or head.
When the lower leaves are taken off for use, the plant, unlike
the former variety, throws out numerous sprouts, or shoots,
from the base of the stem, which make excellent coleworts, or
greens. Itis, however, wanting in hardiness; and appears to
be better adapted for early use than for late keeping.

Soil and Cultivation. — Both of the varieties require a
well-manured soil. ‘The seeds of the Dwarf Couve Tron-
chuda may be sown early in frames, and the plants afterwards
set in the open ground ; or the sowing may be made, in May
or June, where the plants are to remain. ‘They should be
two feet apart in each direction.

PAK-CHOI. 275

FRINGED TRONCHUDA.

Stem short; leaf-stems thicker and larger than those of the
Common Couve Tronchuda, but not so fleshy and succulent.
The leaves expand towards their extremities into a spatulate
form, the edges being regularly lobed and curled. ‘They are
of a glaucous or bluish green color, and form a sort of loose
heart, or head, at the centre of the plant. Its only supe-
riority over the common varieties consists in its more hardy
character.

The Fringed Tronchuda is, however, very succulent, and
of good quality ; and is cultivated to some extent in France,
particularly in the vicinity of Paris.

Wuitr-Rrpsep 'TRONCHUDA.

White-ribbed Avilés Cabbage. White-ribbed Portugal Cabbage. Chou
a Cotes blanches d’Avilés.

This variety nearly resembles the Dwarf Portugal Cabbage,
or Dwarf Couve Tronchuda, if it is not identical. It has
white ribs, and forms a close heart.

It should be planted, and in all respects treated, as the
Dwarf Portugal Cabbage.

PAK-CHOI. Vil.
Chinese Cabbage. Brassica sp.

An annual plant, introduced from China. The root-leaves
are oval, regular, very smooth, deep-green, with long, naked,
fleshy, white stems, somewhat similar to those of the Swiss
Chards, or Leaf-beets.

When in blossom, the plant measures about four feet in
height, and the stem is smooth and branching. The flowers
are yellow; the seeds are small, round, blackish-brown, and,
in their general appearance, resemble those of the Turnip or

276 BRASSICACEOUS PLANTS.

Cabbage. An ounce contains about ten thousand seeds, and
they will keep five years.

Sowing and Cultivation. —The seed should be sown in
April or May, and the plants may be grown in hills or drills.
They are usually sown in rows, and thinned to twelve inches
apart.

Use. — The leaves are eaten boiled, like cabbage ; but they
are much more tender, and of a more agreeable flavor.

PE-TSAI.

Chinese Cabbage. Brassica chinensis.

The Pe-Tsai, like the Pak-Chiéi, is an annual plant, origi-
nally from China. ‘The leaves are of an oval form, rounded
at the ends, somewhat blistered on the surface; and, at the
centre, are collected together into a long and rather compact
tuft, or head. ‘The plant, when well grown and ready for use,
has somewhat the appearance of a head of Cos Lettuce, and
will weigh six or seven pounds; though, in its native country,
it is said to reach a weight of upwards of twenty pounds.

Towards the end of the summer, the flower-stalk shoots
from the centre of the head to the height of three feet, pro-
ducing long and pointed leaves, and terminating in loose
spikes of yellow flowers. The seeds are small, round, brownish-
black, and resemble those of the Common Cabbage. ‘They
retain their vitality five years. An ounce contains eight
thousand seeds.

Cultivation. — Sow in April or May, and thin or trans-
plant to rows eighteen inches apart, and a foot apart in the
rows.

Use. —It is used like the Common Cabbage, and is sweet,
mild-flavored, and easy of digestion. ‘The young plants are
also boiled like coleworts or spinach.

SAVOY. at |

SAVOY.
Savoy Cabbage. Brassica oleracea, var. bullata. Dec.

This class of cabbages derives its popular name from Savoy,
a small district adjoining Italy, where the variety originated,
and from whence it was introduced into England and France
more than a hundred and fifty years ago. The Savoys are
distinguished from the common head or close-hearted cab-
bages by their peculiar, wrinkled, or blistered leaves. Ac-
cording to Decandole, this peculiarity is caused by the fact,
that the pulp, or thin portion of the leaf, is developed more
rapidly than the ribs and nerves.

Besides the distinction in the structure of the leaves, the
Savoys, when compared with the common cabbages, are
slower in their development, and have more open or less
compactly formed heads. In texture and flavor, they are
thought to approach some of the broccolis or cauliflowers ;
having, generally, little of the peculiar musky odor and taste
common to some of the coarser and larger varieties of cab-
bages.

None of the family are hardier or more easily cultivated
than the Savoys; and though they will not quite survive the
winter in the open ground, so far from being injured by cold
and frosty weather, a certain degree of frost is considered
necessary for the complete perfection of their texture and
flavor.

Soil. —'They succeed best in strong, mellow loam, liberally
enriched with well-digested compost.

Sowing. — The first sowing may be made early in a hot-
bed, and the plants set in the open ground in May, or as
soon as the weather will admit. Subsequent sowings may be
made in drills, in the open ground, in May, or early in June.
When the seedlings are five or six inches high, thin or trans-
plant to about three feet apart.

278 BRASSICACEOUS PLANTS.

Harvesting. — During the autumn, take the heads directly
from the garden, whenever they are required for the table ;
but they should all be taken in before the ground is deeply
frozen, or covered with snow. No other treatment will be
required during the winter than such as is usually given to the
Common Cabbage.

To raise Seed. —In April, select a few well-formed, good-
sized heads, as near types of the variety as possible; and set
them entire, about two feet apart. IZf small shoots start from
the side of the stalk, they should be removed; as only the
sprout that comes from the centre of the head produces seed
that is really valuable. All varieties rapidly deteriorate, if
grown from seeds produced by side-shoots, or suckers.

The seeds, when ripe, in form, size, and color, are not dis-
tinguishable from those of the Common Cabbage. An ounce
contains ten thousand seeds, which will generally produce
about three thousand plants.

Varieties. —

DruMHEAD Savoy.
Cape Savoy.

Head large, round, compact, yellowish at the centre, and a
little flattened, in the form of some of the common Drumhead
cabbages, which it nearly approaches in size. ‘The exterior
leaves of the plant are round and concave, clasping, sea-green
or bluish-green, rise above a level with the top of the head,
and are more finely and less distinctly fretted or blistered on
the surface than the leaves of the Green Globe. Stalk of
medium length.

The Drumhead Savoy seldom fails to heart well, affords a
good quantity of produce, is hardy, and, when brought to the
table, is of very tender substance, and finely flavored. It is
considered one of the best of the large kinds; and, wherever
cultivated, has become a standard sort. It keeps well during
winter, and retains its freshness late into the spring.

SAVOY. 279

As it requires nearly all of the season for its complete
development, the seed should be sown comparatively early.

Transplant to rows at least three feet apart, and allow nearly
the same distance between the plants in the row.

Earty Dwarr Savoy.
Early Green Savoy.

Head small, flattened, firm, and close; leaves rather nu-
merous, but not large, deep-green, finely but distinctly
blistered, broad and rounded at the top, and tapering towards
the stalk or stem of the plant, which is short. It is not quite
so early as the Ulm Sayoy; but it hearts readily, is tender and
of good quality, and a desirable sort for early use.

It requires a space of about twenty inches in each direc-
tion.

Earty Frar Green Curtep Savoy. Thomp.

A middle-sized, very dwarf, and flat-headed variety ; color
deep-green ; quality tender and good.
The plants should be set fifteen or eighteen inches asunder.

Earty Lone YEtiLow Savoy.
Chou de Milan Doré a Téte Longue. Vil.

Similar to the Golden Savoy, and, like it, an early sort.
It has, however, a longer head, and does not heart so firmly.
In flavor and texture, as well as in its peculiar color, there is
little difference between the varieties.

Cultivate in rows eighteen inches apart, and fifteen or
eighteen inches apart in the rows.

Earty Urn Savoy.
New Ulm Savoy. Earliest Ulm Savoy. M‘Jnt.

A dwarfish, early sort. Head small, round, solid; leaves
rather small, thick, fleshy, and somewhat rigid, of a fine,

280 BRASSICACEOUS PLANTS.

deep-green, with numerous prominent blister-like elevations.
The loose leaves are remarkably few in number; nearly all
of the leaves of the plant contributing to the formation of the
head.

It very quickly forms a heart, which, though not of large
size, is of excellent quality. It is, however, too small a sort
for market purposes; but, for private gardens, would, no doubt,
be an acquisition. In the London Horticultural Society’s
garden, it proved the earliest variety in cultivation.

Being one of the smallest of the Savoys, it requires but a
small space for its cultivation. If fifteen inches between the
rows, and about the same distance in the rows, be allowed,
the plants will have ample room for their full development.

FErATHER-StEM Savoy. M<Int.

This curious and useful variety has been in existence for
several years, and is said to be a cross between the Savoy and
the Brussels Sprouts. It is what may be called a sprouting
Savoy; producing numerous shoots, or sprouts, along the
stem.

A sowing should be made the last of April, and another
from the middle to the 20th of May, and the plants set out
as soon as they are of suitable size, in the usual manner of
Savoys and other winter greens.

GoLDEN Savoy.
Early Yellow Savoy. M‘Jnt.

A middle-sized, roundish, rather loose-headed variety ;
changing during the winter to a clear, bright yellow. The
exterior leaves, at the time of harvesting, are erect, clasping,
of a pale-green color, and coarsely but not prominently blis-
tered on the surface; stalk short.

The Golden Savoy comes to the table early, hearts readily,

SAVOY. 281

is of very tender substance when cooked, and of excellent
quality; though its peculiar color is objectionable to many.

It requires a space of about eighteen inches between the
rows, and fifteen to eighteen inches between the plants in
the rows.

GREEN GLoBE Savoy.
Green Curled Savoy. Large Green Savoy.

One of the best and one of the most familiar of the Savoys ;
having been long in cultivation, and become a standard sort.
The head is of medium size, round, bluish or sea green on
the outside, yellow towards the centre, and loosely formed.
The interior leaves are fleshy and succulent, with large and
prominent midribs, — the exterior leaves are round and large,
of a glaucous or sea green color, and, in common with those of
the head, thickly and distinctly blistered in the peculiar man-
ner of the Savoys; stalk of medium height.

The variety possesses all the qualities of its class: the tex-
ture is fine, and the flavor mild and excellent. On account of
its remarkably fleshy and tender character, the inner loose
leaves about the head will be found good for the table, and
to possess a flavor nearly as fine as the more central parts of
the plant. .

It is remarkably hardy, and attains its greatest perfection
only late in the season, or under the influence of cool or
frosty weather. As the plants develop much less rapidly
than those of the Common Cabbage, the seed should be sown
early. ‘Transplant in rows two and a half or three feet apart,
and allow a space of two feet and a half between the plants
in the rows.

Lone-HEapEp Savoy. Vil.
Chou Milan a Téte Longue.

A comparatively small variety, with an oval, long, yellowish-

green, but very compact head; leaves erect, inclining to
36

282 BRASSICACEOUS PLANTS.

bluish-green, long and narrow, revoluted on the borders,
and finely fretted or blistered on the surface; stem rather
high.

It is hardy and of excellent quality, but yields less than
many other sorts. It is, however, a good kind for gardens of
limited size, as it occupies little space, and cabbages well.
The plants may be set eighteen inches apart in one direction
by about fifteen inches in the opposite.

Marcetin Savoy. Thomp.

A new sort, allied to the Early Ulm, but growing some-
what larger. Though not so early, it is next to it in point of
earliness; and, if both sorts are sown at the same time, the
Marcelin will form a succession. It is a low grower; the
leaves are dark-green, finely wrinkled and curled; the head
is round, compact, and of excellent quality. When cut above
the lower course of leaves, about four small heads, almost
equal in delicacy to Brussels Sprouts, are generally formed.
This sort is exceedingly hardy; and, on the whole, must be
considered a valuable acquisition.

The plants should be set eighteen inches by twelve inches
apart.

Tour’s Savoy.
Dwarf Green Curled Savoy. M‘Jnt. Pancalier de Tourraine. Vil.

Head small, loose, and irregular ; leaves numerous, bright-
green, rigid, concave or spoon-shaped; the nerves and ribs
large, and the entire surface thickly and finely covered with
the blister-like swellings peculiar to the Savoys.

It has some resemblance to the Early Dwarf Savoy ; but is
larger, less compact, and slower in its development.

A useful, hardy, smallish sort, adapted to small gardens ;
requiring only eighteen or twenty inches’ space each way.
Excellent for use before it becomes fully cabbaged.

SEA-KALE. 283

YELLow Curtep Savoy. Thomp.
Large Late Yellow Savoy. White Savoy.

Dwarf, middle-sized, round ; leaves pale-green at first, but
quite. yellow in winter; the heart is not so compact as some,
but of tender quality, and by many preferred, as it is much
sweeter than the other kinds. It is later and hardier than
the Yellow Savoys, before described.

SEA-KALE.
Crambe maritima.

Sea-kale is a native of the southern shores of Great Britain,
and is also abundant on the seacoasts of the south of Europe.
There is but one species cultivated, and this is perennial and
perfectly hardy. The leaves are large, thick, oval or round-
ish, sometimes lobed on the borders, smooth, and of a peculiar
bluish-green color; the stalk, when the plant is in flower, is
solid and branching, and measures about four feet in height ;
the flowers, which are produced in groups, or clusters, are
white, and have an odor very similar to that of honey. The
seed is enclosed in a yellowish-brown shell, or pod, which,
externally and internally, resembles a pit, or cobble, of the
common cherry. About six hundred seeds, or pods, are con-
tained in an ounce; and they retain their germinative powers
three years. ‘They are large and light, and, when sold in
the market, are often old, or imperfectly formed; but their
quality is easily ascertained by cutting them through the mid-
dle: if sound, they will be found plump and solid.” They
are usually sown without being broken.

Preparation of the Ground, and Sowing. — . The ground
should be trenched to the depth of from a foot to two feet,
according to the depth of the soil, and well enriched through-

284 BRASSICACEOUS PLANTS.

out. ‘The seeds may be sown in April, where the plants are
to remain; or they may be sown at the same season in a nur-
sery-bed, and transplanted the following spring. They should
be set or planted out in rows three feet apart, and eighteen
inches apart in the rows.

Culture. — “ After the piece is set, let the plants be kept
very clean. ‘The earth should be occasionally stirred, when
the rains have run the surface together ; and, when the plants
come up, let them have their own way the first season. As
the plants will blossom the second season if let alone, and the
bearing of seed*has a tendency to weaken every thing, take
off the flower-buds as soon as they appear, and not allow the
plants to seed. When the leaves begin to decay in autumn,
clear them all off, and dig a complete trench between the
rows, and earth up the ridges: that is, all the soil you take
out must be laid on the plants, so as to pile or bank up eight
inches above the crowns of the roots, thus forming a flat-
topped bank a foot across; widening a little downwards, so
that the edges shall not break away. In doing this, the piece
is formed into alternate furrows and ridges; the plants being
under the centre of the ridges.

g, these banks
should be watered; and, when the surface is broken by the
rising plant, remove the earth, and cut off the white shoots
close to their base: for these shoots form the eatable portion ;

“As the weather gets warm in the sprin

and, being blanched under ground, they are tender and
white, and from six to eight inches long. ‘The shoots should
be cut as soon as they reach the surface ; because, if the shoot
comes through, the top gets purple, and the plants become
strong-flavored. As all of the shoots will not appear at once,
the bed should be looked over frequently, and a shoot cut
whenever it has broken the surface of the soil; for, if not
taken early, it soon becomes nearly worthless. In the pro-
cess of cutting the shoots, the earth becomes gradually
removed ; and the tops of the plants, coming to the surface

SEA-KALE. 285

again, put forth other shoots, which must be allowed to grow
the remainder of the summer, only taking off the blossom-
shoots as before. When, at the fall of the year, the leaves
turn yellow, and decay, earth up again, after clearing the
plants of their bad leaves and removing every weed. Before
earthing up, fork the surface a little, just to break it up, that
the earth may better take hold, and form a regular mass.” —
Glenny.

Pot-forcing and Blanching. — “'The ground, once planted,
is as good for pot-forcing as for any thing; except that, for
pot-forcing, it is usual to plant three plants in a triangle, about
nine inches apart. The plants are cleared when the leaves
decay, and the ground is kept level instead of being earthed
up. Pots and covers (called ‘sea-kale pots’) are placed
over the plants, or patches: of plants, and the cover (which
goes on and off at pleasure) put on. ‘These pots are of vari-
ous sizes ; usually from ten to fourteen inches in diameter, and
from a foot to twenty inches in height. If proper sea-kale
pots cannot be procured, large-sized flower-pots will answer
as substitutes; the pots being put over the plants as they are
wanted, generally a few at a time, so as to keep up a succes-
sion. Dung is placed all over them; or, if no dung can be
had, leaves are used: and they ferment and give out heat as
genial, but not so violent, nor do they command so much
influence, as the dung. Some may be placed on in February,
and some in March. The dung is removed from the top to
admit of seeing if the plant is started; and, by timely exa-
mination, it is easily seen when the plant is ready for use.
The shoots are as white, when thus treated, as when grown
by the other method, because of the total darkness that pre-
vails while they are covered; but there is more air in the
empty pots than there possibly could be in the solid earth,
and it is considered that the vegetable is not so tender in
consequence. However, the greater bulk of Sea-kale is so
produced.” — Glenny.

286 BRASSICACEOUS PLANTS.

Taking the Crop. — “The blanched sprouts should be cut
when they are from three to six inches in length, and while
stiff, crisp, and compact. ‘They should not be left till they
are drawn up so as to bend, or hang down. ‘The soil or other
material used for excluding the light should be carefully
removed, so as to expose the stem of the sprout; and the
latter should be cut just below the base of the petioles or leaf-
stem, and just enough to keep these attached.” — T’homp.

The Sea-kale season continues about six weeks. ‘“ Cutting
too much will finally destroy the plants. With one good
cutting the cultivator should be satisfied, and should avoid
the practice of covering and cutting a second time. The
proper way is to cut the large, fine shoots, and leave the
smaller ones that come afterwards to grow stronger during
the summer.”

Use. — “The young shoots and stalks, when from the
length of three to nine inches, are the parts used. These,
however, unless blanched, are no better than the coarser
kinds of Borecole ; but, when blanched, they become exceed-
ingly delicate, and are much prized. ‘The ribs of the leaves,
even after they are nearly fully developed, are sometimes
used; being peeled and eaten as asparagus. In either state,
they are tied up in small bundles, boiled, and served as cau-
liflowers.” — M‘Int.

To obtain Seed. — ‘Select some strong plants, and allow
them to take their natural growth, without cutting off their
crowns, or blanching. When the seed is ripe, collect the
pods, dry them, and put them into open canvas-bags. The
seeds keep best in the pods.” — T'homp.

AMARANTHUS. 287

CHAPTER VI.

SN A CH OWUS ) b L ANTS.

Amaranthus. Black Nightshade. Leaf-beet, or Swiss Chard. Malabar
Nightshade. Nettle. New-Zealand Spinach. Orach. Patience Dock.
Quinoa. Sea-beet. Shepherd’s Purse. Sorrel. Spinach. Wild or
Perennial Spinach.

AMARANTHUS.
Chinese Amaranthus. Chinese Spinach.

A hardy, annual plant, introduced from China; stem three
feet in height, much branched, and generally stained with
red; leaves variegated with green and red, long, and sharply
pointed; the leaf-stems and nerves are red; the flowers,
which are produced in axillary spikes, are greenish, and with-
out beauty; the seeds are small, black, smooth, and shin-
ing, — twenty-three thousand are contained in an ounce,
and they retain their power of germination four or five
years.

Soil and Cultivation. — Any good garden-soil is adapted to
the growth of the Amaranthus. Before sowing, the ground
should be thoroughly pulverized, and the surface made smooth
and even. ‘The seed may be sown in April, or at any time
during the month of May. It should be sown in very shallow
drills, fourteen to sixteen inches apart, and covered with
fine, moist earth. When the plants are two inches high,
thin to five or six inches apart, and cultivate in the usual
manner. ‘They will yield abundantly during most of the
summer. ,

288 SPINACEOUS PLANTS.

Use. — The leaves are used in the manner of Spinach, and
resemble it in taste.
Varieties. —

Earty AMARANTHUS.
Amarante Mirza. Vil.

This plant is a native of the East Indies; and in height,
color, and general habit, resembles the Chinese Amaranthus.
It is, however, somewhat earlier, and ripens its seed perfectly
in climates where the Chinese almost invariably fails. Its
uses, and mode of cultivation, are the same.

Hantst SHANGHAI AMARANTHUS.
Amarante Hantsi Shanghai. Vil.

Introduced from China by Mr. Fortune, and disseminated
by the London Horticultural Society. It differs little from
the preceding species ; and is cultivated in the same manner,
and used for the same purposes. Annual.

BLACK NIGHTSHADE.

Morelle, of the French. Solanum nigrum.

An unattractive, annual plant, growing spontaneously as a
weed among rubbish, in rich, waste places. Its stem is from
two to three feet high, hairy and branching; the leaves are
oval, angular, sinuate, and bluntly toothed; the flowers
are white, in drooping clusters, and are succeeded by black,
spherical berries, of the size of a small pea; the seeds are
small, lens-shaped, pale yellow, and retain their vitality five
years, — twenty-three thousand are contained in an ounce.

Propagation and Culture. —It is raised from seed, which
may be sown in April or May, or in autumn. Sow in shallow

LEAF-BEET, OR SWISS CHARD. 289

drills fifteen or eighteen inches apart, and thin to six or eight
inches in the drills ; afterwards keep the soil loose, and free
from weeds, in the usual manner.

Use. —'The French, according to Vilmorin, eat the leaves
in the manner of Spinach; while Dr. Bigelow asserts that it
has the aspect and reputation of a poisonous plant.

On the authority of American botanists, it was introduced
into this country from Europe. By European botanists, it is
described as a plant of American origin.

LEAF-BEET, OR SWISS CHARD.

Sicilian Beet. White Beet. Beta cicla.

The Leaf-beet is a native of the seacoasts of Spain and
Portugal. It is a biennial plant, and is cultivated for its
leaves and leaf-stalks. ‘The roots are much branched or di-
vided, hard, fibrous, and unfit for use.

Propagation and Cultivation. — It is propagated, like other
beets, from seed sown annually, and will thrive in any good
garden soil. The sowing may be made at any time in April
or May, in drills eighteen inches apart, and an inch and a
half deep. ‘‘ When the plants are a few inches high, so that
those likely to make the best growth can be distinguished,
they should be thinned out to nine inches or a foot apart,
according to the richness of the soil; more room being
allowed in rich ground. Some, however, should be left at
half that distance, to make up by transplanting any vacancies
that may occur. ‘he ground should be kept clean, and
occasionally stirred between the rows; taking care not to
injure the roots. In dry weather, plenty of water should be
given to promote the succulence of the leaves.” — Thomp.

LTuking the Crop. — he largest and fullest-grown leaves

should be gathered first; others will follow. If grown for
37

290 SPINACEOUS PLANTS.

Spinach, the leaves should be rinsed in clean water, and after-
wards placed in a basket to drain dry; if for Chard, or for
the leaf-stalks and veins, these should be carefully preserved,
and the entire leaves tied up in bundles of six or eight in
each.” — M< Int.

Seed. — During the first season, select a few vigorous
plants, and allow them to grow unplucked. Just before the
closing-up of the ground in autumn, take up the roots; and,
after removing the tops an inch above the crown, pack them
in dry sand in the cellar. ‘The following spring, as soon as
the ground is in working order, set them out with the crowns
level with the surface of the ground, and about two feet and
a half apart. As the plants increase in height, tie them to
stakes, to prevent injury from wind; and in August, when
the seed is ripe, cut off the stems near the ground, and
spread them entire, in an airy situation, till they are suffi-
ciently dried for threshing out.

The seed, or fruit, has the appearance peculiar to the fam-
ily ; although those of the different varieties, like the seeds of
the Red Beet, vary somewhat in size, and shade of color.

An ounce of seed will sow a hundred feet of drill, or be
sufficient for a nursery-bed of fifty square feet.

Use. — “This species of Beet — for, botanically considered,
it is a distinct species from Beta vulgaris, the Common or
Red Beet — is cultivated exclusively for its leaves; whereas
the Red Beet is grown for its roots. These leaves are boiled
like Spinach, and also put into soups. ‘The midribs and
stalks, which are separated from the lamina of the leaf, are
stewed and eaten like Asparagus, under the name of ‘* Chard.”
As a spinaceous plant, the White Beet might be grown to
great advantage in the vegetable garden, as it affords leaves
fit for use during the whole summer.” — M‘Int.

The thin part of the leaves is sometimes put into soups,
together with sorrel, to correct the acidity of the latter.

The varieties are as follow : —

LEAF-BEET, OR SWISS CHARD. 291

GREEN OR Common LEAF-BEET.

Stalks and leaves large, green; the roots are tough and
fibrous, and measure little more than an inch in diameter ;
leaves tender, and of good quality.

If a sowing be made as soon in spring as the frost will
permit, another in June, and a third the last of July, they
will afford a constant supply of tender greens, nearly or
quite equal to Spinach. For this purpose, the rows need be
but a foot apart.

LarcGsE-RipBED CURLED.
Curled Leaf-beet.

Stalks white ; leaves pale yellowish-green, with broad mid-
ribs, large nerves, and a blistered surface like some of the
Savoys. It may be grown as a substitute for Spinach, in
the manner directed for the Common or Green-leaved va-
riety.

LARGE-RiBpBED ScARLET BRAZILIAN.
Red Stalk Leaf-beet. Poirée 4 Carde rouge. Vil.

Leaf-stalks bright purplish-red ; leaves green, blistered on
the surface ; nerves purplish-red. A beautiful sort, remark-
able for the rich and brilliant color of the stems, and nerves
of the leaves.

LarGE-RipBED YELLOW BRAZILIAN.
Yellow-stalked Leaf-beet. Poirée 4 Carde jaune. Vil.

A variety with bright-yellow leaf-stalks and yellowish
leaves. The nerves of the leaves are yellow, like the leaf-
stalks. The color is peculiarly rich and clear; and the stalks
are quite attractive, and even ornamental. Quality tender
and good.

reo)
io}
reo)

SPINACEOUS PLANTS.

Sinver-LEAr Beer.
Great White-leaf Beet. Swiss Chard. Sea-kale Beet. Large-ribbed
Silver-leaf Beet.
Stalks very large; leaves of medium size, erect, with
strong, white ribs and veins. ‘The leaf-stalks and nerves are
cooked and served like Asparagus, and somewhat resemble

it in texture and flavor. It is considered the best of the
Leaf-beets.

MALABAR NIGHTSHADE (WHITE).
Climbing Nightshade. White Malabar Spinach. Baselle blanche. Vil.
Basella alba.

From the East Indies. ‘Though a biennial plant, in culti-
vation it is generally treated as an annual. Stem five feet
and upwards in length, slender, climbing; leaves alternate,
oval, entire on the borders, green and fleshy; flowers in
clusters, small, greenish ; seeds round, with portions of the
pulp usually adhering, — eleven to twelve hundred weighing
an ounce. ‘hey retain their vitality three years.

LarGE-LEAVED CHINESE MALABAR NIGHTSHADE.

Large-leaved Malabar Spinach. Baselle 4 Trés Large Feuille de
Chine. Vil. Basella cordifolia.

A Chinese species, more vigorous and much stronger in its
general habit than the Red or the White. Leaves as large
as those of Lettuce, — green, round, very thick, and fleshy ;
flowers small, greenish; seeds round, nearly of the same
form and color as these of the White variety, but rather
larger.

‘The species is slow in developing its flower-stem, and the
best for cultivation.

COMMON NETTLE. 293

RED MALABAR NIGHTSHADE.
Red Malabar Spinach. Baselle Rouge. Vil. Basella rubra.

From China. Properly a biennial plant, but, like the
White species, usually cultivated as an annual. It is distin-
guished from the last named by its color; the whole plant
being stained or tinted with purplish red. In the size and
color of the seeds, and general habit of the plant, there are
no marks of distinction, when compared with the White.

Propagation and Cultivation. — All of the species are
easily grown from seeds ; which may be sown in a hot-bed in
March, or in the open ground in May. They take root
readily when transplanted ; and may be grown in rows like
the taller descriptions of pease, or in hills like running beans.
Wherever grown, they require a trellis, or some kind of sup-
port; otherwise the plants will twist themselves about other
plants, or whatever objects may be contiguous. All are com-
paratively tender, and thrive best, and yield the most produce,
in the summer months.

Use. —'The leaves, which are put forth in great profusion,
are used in the form of Spinach. ‘The juice of the fruit
affords a beautiful but not permanent purple color.

COMMON NETTLE.
Large Stinging Nettle. Urtica dioica.

The Common Nettle is a hardy, herbaceous perennial,
growing naturally and abundantly by waysides and in waste
places, “‘ but is seldom seen where the hand of man has not
been at work; and may, therefore, be considered a sort of
domestic plant.” It has an erect, branching, four-sided stem,
from three to five feet in height; the leaves are opposite,
heart-shaped at the base, toothed on the borders, and thickly

294. SPINACEOUS PLANTS.

set with small, stinging, hair-like bristles; the flowers are
produced in July and August, and are small, green, and with-
out beauty; the seeds are very small, and are produced in
great abundance, — a single plant sometimes yielding nearly
a hundred thousand.

Propagation and Culture. — The Nettle will thrive in
almost any soil or situation. ‘Though it may be propagated
from seeds, it is generally increased by a division of the roots,
which may be made in spring or autumn. ‘These should be
set in rows two feet apart, and a foot apart in the rows.

Use. — * Karly in April, the tops will be found to have pushed
three or four inches, furnished with tender leaves. In Scot-
land, Poland, and Germany, these are gathered, as a pot-herb
for soups or for dishes, like Spinach ; and their peculiar flavor
is by many much esteemed. No plant is better adapted for
forcing ; and, in winter or spring, it may be made to form an
excellent substitute for Cabbage, Coleworts, or Spinach. Col-
lect the creeping roots, and plant them either on a hot-bed
or in pots to be placed in the forcing-house, and they will
soon send up an abundance of tender tops: these, if desired,
may be blanched by covering with other pots. If planted
close to a flue in the vinery, they will produce excellent nettle-
kale or nettle-spinach in January and February.”

Lawson states that “the common Nettle has long been
known as affording a large proportion of fibre, which has not
only been made into ropes and cordage, but also into sewing-
thread, and beautiful, white, linen-like cloth of very superior
quality. It does not, however, appear that its cultivation for
this purpose has ever been fairly attempted. The fibre is
easily separated from other parts of the stalk, without their
undergoing the processes of watering and bleaching ; although,
by such, the labor necessary for that purpose is considerably
lessened. Like those of many other common plants, the su-
perior merits of this generally accounted troublesome weed
have hitherto been much overlooked.”

NEW-ZEALAND SPINACH. 295

NEW-ZEALAND SPINACH. Loud.
Tetragonia expansa.

This plant, botanically considered, is quite distinct from the
common garden Spinach; varying essentially in its foliage,
flowers, seeds, and general habit.

It is a hardy annual. The leaves are of a fine green color,
large and broad, and remarkably thick and fleshy; the
branches are numerous, round, succulent, pale-green, thick
and strong, — the stalks recline upon the ground for a large
proportion of their length, but are erect at the extremities ;
the flowers are produced in the axils of the leaves, are small,
green, and, except that they show their yellow anthers when
they expand, are quite inconspicuous; the fruit is of a dingy-
‘brown color, three-eighths of an inch deep, three-eighths of
an inch in diameter at the top or broadest part, hard and
wood-like in texture, rude in form, but somewhat urn-shaped,
with four or five horn-like points at the top. Three hundred
and twenty-five of these fruits are contained in an ounce; and
they are generally sold and recognized as the seeds. ‘They
are, however, really the fruit; six or eight of the true seeds
being contained in each. ‘They retain their germinative
powers five years.

Propagation and Culture. — It is always raised from seed,
which may be sown in the open ground from April to July.
Select a rich, moist soil, pulverize it well, and rake the sur-
face smooth. Make the drills three feet apart, and an inch
and a half or two inches deep; and sow the seed thinly, or so
as to secure a plant for each foot of row. In five or six
weeks from the planting, the branches will have grown suffi-
ciently to allow the gathering of the leaves for use. If the
season should be very dry, the plants will require watering.
They grow vigorously, and, in good soil, will extend, before
the end of the season, three feet in each direction.

296 SPINACEOUS PLANTS.

Gathering. — “'The young leaves must be pinched or cut
from the branches ; taking care not to injure the ends, or lead-
ing shoots. ‘These shoots, with the smaller ones that will
spring out of the stalks at the points where the leaves have
been gathered, will produce a supply until a late period in
the season ; for the plants are sufficiently hardy to withstand
the effects of light frosts without essential injury.

“Its superiority over the Common Spinach consists in the
fact, that it grows luxuriantly, and produces leaves of the great-
est succulency, in the hottest weather.”

Anderson, one of its first cultivators, had but nine plants,
which furnished a gathering for the table every other day
from the middle of June. A bed of a dozen healthy plants
will afford a daily supply for the table of a large family.

Seed. —'To raise seed, leave two or three plants in the
poorest soil of the garden, without cutting the leaves. The’
seeds will ripen successively, and should be gathered as they
mature.

Use. — It is cooked and served in the same manner as Com-
mon Spinach.

There are’ no described varieties.

ORACH.
Arrach. French Spinach. Mountain Spinach. Atriplex hortensis.

Orach is a hardy, annual plant, with an erect, branching
stem, varying in height from two to four feet, according to
the variety. ‘The leaves are variously shaped, but somewhat
oblong, comparatively thin in texture, and slightly acid to the
taste; the flowers are small and obscure, greenish or red-
dish, corresponding in a degree with the color of the foliage
of the plant; the seeds are small, black, and surrounded
with a thin, pale-yellow membrane, — they retain their vitality
three years.

ORACH. 297

Soil and Culture.— It is raised from seed sown annually.
As its excellence depends on the size and succulent character
of the leaves, Orach is always best when grown in a rich,
deep, and moist soil. The first sowing may be made as soon
in spring as the ground is in proper condition ; afterwards, for
a succession, sowings may be made, at intervals of two weeks,
until June.

When the ground has been thoroughly dug over, and the
surface made fine and smooth, sow the seed in drills eighteen
inches or two feet apart, and cover three-fourths of an inch
deep. When the young plants are two or three inches high,
thin them to ten or twelve inches apart, and cultivate in the
usual manner. Orach is sometimes transplanted, but gene-
rally succeeds best when sown where the plants are to remain.
In dry, arid soil, it is comparatively worthless.

To raise Seed. — Leave a few of the best plants without
cutting, and they will afford a plentiful supply of seeds in
September.

Use. —Orach is rarely found in the vegetable gardens of
this country. The leaves have a pleasant, slightly acid taste,
and, with the tender stalks, are used boiled in the same man-
ner as Spinach or Sorrel, and are often mixed with the latter
to reduce the acidity. .‘¢ The stalks are good only while the
plants are young ; but the larger leaves may be picked off in
succession throughout the season, leaving the stalks and
smaller leaves untouched, by which the latter will increase in
size. ‘The Orach thus procured is very tender, and much
esteemed.”

A few plants will afford an abundant supply.

Varieties. —

GreEN Oracu. Trans.
Dark-green Orach. Deep-green Orach. Mill.

The leaves of this variety are of a dark, grass-green color,

broad, much wrinkled, slightly toothed, and bluntly pointed ;
38

298 SPINACEOUS PLANTS.

the stalk of the plant and the leaf-stems are strong and
sturdy, and of the same color as the leaves. It is the lowest
growing of all the varieties.

Lurip Oracu. “Trans.
Pale-red Orach.

Leaves pale-purple, tinged with dark-green, —the under
surface light-purple, with green veins, slightly wrinkled, ter-
minating rather pointedly, and toothed on the borders only
toward the base, which forms two acute angles; the stalk of
the plant and the stems of the leaves are bright-red, slightly
streaked with white between the furrows, — height three feet
and upwards.

PurpLte Oracu. Trans.
Dark-purple Orach.

Plant from three to four feet in height; leaves dull, dark-
purple, more wrinkled and more deeply toothed than those
of any other variety. ‘They terminate somewhat obtusely,
and form two acute angles at the base. ‘The stalk of the
plant and the stems of the leaves are deep-red, and slightly
furrowed. The leaves change to green when boiled.

Rep Oracu. Trans. |
Dark-red Orach. Bon Jardinier.

Leaves oblong-heart-shaped, somewhat wrinkled, and
slightly toothed on the margin: the upper surface is very
dark, inclining to a dingy purple; the under surface is of a
much brighter color. The stems are deep-red and slightly
furrowed; height three feet and upwards.

This is an earlier but a less vigorous sort than the White.
The leaves of this variety, as also those of most of the colored
sorts, change to green in boiling.

PATIENCE. 299

Rep-STALKED GREEN OraAcH. Trans.

Leaves dark-green, tinged with dull-brown, much wrinkled,
toothed, somewhat curled, terminating rather obtusely, and
forming two acute angles at the base; the stalk and the
stems of the leaves are deep-red, and slightly furrowed ;
the veins are very prominent. It is of tall growth.

ReEeD-STALKED WuitTE Oracu. Trans.
Purple-bordered Green Orach. Miller.

Leaves somewhat heart-shaped, of a yellowish-green,
tinged with brown. Their margin is stained with purple,
and a little dentated or toothed in some cases, but not in all.
The stalk and the stems of the leaves are of a palish-red,
and are slightly furrowed, as well as streaked with pale-
white between the furrows. The plant is of dwarfish growth.

WuitE Oracu. Trans.
Pale-green Orache. Neill. White French Spinach. Yellow Orach.
Leaves pale-green or yellowish-green, much wrinkled,
with long, tapering points, strongly cut in the form of teeth
towards the base, which forms two acute angles; the stalk
of the plant and the stems of the leaves are of the same
color as the foliage. It is comparatively of low growth.

PATIENCE.
Herb Patience. Patience Dock. Garden Patience. Rumex patientia.

This plant is a native of the south of Europe. It is a
hardy perennial, and, when fully grown, from four to five feet
in height. The leaves are large, long, broad, pointed; the

300 SPINACEOUS PLAN'S.

leaf-stems are red; the flowers are numerous, small, axillary,
and of a whitish-green color, — they are put forth in June and
July, and the seeds ripen in August. The latter are triangu-
lar, of a pale-brownish color, and will keep three years.

Soil and Cultivation. — “The plant will grow well in
almost any soil, but best in one that is rich and rather moist.
It may easily be raised from seed sown in spring, in drills
eighteen inches asunder ; afterwards thinning out the young
plants to a foot apart in the rows. It may also be sown

broadcast in a seed-bed, and planted out; or the roots may
. be divided, and set at the above distances.

«The plants should not be allowed to run up to flower, but
should be cut over several times in the course of the season,
to induce them to throw out young leaves in succession, and to
prevent seed from being ripened, and scattered about in all
directions ; for, when this takes place, the plant becomes a
troublesome weed.” — Thomp.

It is perfectly hardy, and, if cut over regularly, will conti-
nue healthy and productive for several years. In the vicinity
of gardens where it has been cultivated, it is frequently found
growing spontaneously. :

Use. — “'The leaves were formerly much used as Spinach ;
and are still eaten in some parts of France, where they are
also employed in the early part of the season as a substitute
for Sorrel; being produced several days sooner than the
leaves of that plant.”” — Thomp.

Its present neglect may arise from a want of the knowledge
of the proper method of using it. ‘The leaves are put forth
quite early in spring. ‘They should be cut while they are
young and tender, and about a fourth part of Common Sorrel
mixed with them. In this way, Patience Dock is much used
in Sweden, and may be recommended as forming an excellent
spinach dish.

QUINOA. 301

QUINOA (WHITE). Law.
White-seeded Quinoa. Goose-foot. Chenopodium quinoa.

An annual plant from Mexico or Peru. Its stem is five or
six feet in height, erect and branching; the leaves are trian-
gular, obtusely toothed on the borders, pale- green, mealy
while young, and comparatively smooth when old; flowers
whitish, very small, produced in compact clusters; seeds
small, yellowish-white, round, a little flattened, about a line
in diameter, and, on a cursory glance, might be mistaken for
those of millet; they retain their vegetative powers three
years; about twelve thousand are contained in an ounce.

Sowing and Cultivation. — It is propagated from seeds
which are sown in April or May, in shallow drills three feet
apart. As the seedlings increase in size, they are gradually
thinned to a foot apart in the rows. ‘The seeds ripen in
September. In good soil, the plants grow vigorously, and
produce seeds and foliage in great abundance.

Use. —'The leaves are used as Spinach or Sorrel, or as
greens. In some places, the seeds are employed as a substi-
tute for corn or wheat in the making of bread, and are also
raised for feeding poultry.

Varieties. —

BiLAcK-SEEDED QUINOA.

The stalks of this variety are more slender, and the leaves
smaller, than those of the White-seeded. ‘The plant is also
stained with brownish-red in all its parts. Seeds small,
grayish-black.

It is sown, and in all respects treated, like the White. The
seeds and leaves are used in the same manner.

302 SPINACEOUS PLANTS.

Rep-SEEDED Quinoa. Law.
Chenopodium sp.

This variety, or perhaps, more properly, species, is quite
distinct from the White-seeded. It grows to the height of
six or eight feet, and even more, with numerous long, spread-
ing branches. The leaves are more succulent than those of
the last named, and are produced in greater abundance.
When sown at the same time, it ripens its seeds nearly a
month later.

Its foliage and seeds are used for the same purposes as the
White. Sow in rows three feet apart, and thin to fifteen
inches in the rows.

SEA-BEET. Trans.
Beta maritima.

The Sea-beet is a hardy, perennial plant. The roots are
not eaten; but the leaves, for which it is cultivated, are an
excellent substitute for Spinach, and are even preferred by
many to that delicate vegetable. If planted in good soil, it
will continue to supply the table with leaves for many years.
The readiest method of increasing the plants is by seeds ; but
they may be multiplied to a small extent by dividing the roots.

The early-produced leaves are the best, and these are fit
for use from May until the plants begin to run to flower; but
they may be continued in perfection through the whole sum-
mer and autumn by cutting off the flower-stems as they arise,
and thus preventing the blossoming.

There are two varieties : —

EnocuisH SEA-BEeEt.

The English Sea-beet is a dwarfish, spreading or trailing
plant, with numerous angular, leafy branches. The lower

SHEPHERD'S PURSE. 303

leaves are ovate, three or four inches in length, dark-green,
waved on the margin, and of thick, fleshy texture ; the upper
leaves are smaller, and nearly sessile.

Sow in April or May, in rows sixteen or eighteen inches
apart, and an inch in depth; thin to twelve inches in the
rows. ‘The leaves should not be cut from seedling plants
during the first season, or until the roots are well esta-

blished.

IrisH SEA-BEET.

This differs from the preceding variety in the greater size
of its leaves, which are also of a paler green: the stems are
not so numerous, and it appears to be earlier in running to
flower. The external differences are, however, trifling ; but
the flavor of this, when dressed, is far superior to that of the
last named.

It requires the same treatment in cultivation as the English
Sea-beet.

SHEPHERD’S PURSE.
Thlaspi Bursa pastoris.

A hardy, annual plant, growing naturally and abundantly
about gardens, roadsides, and in waste places. The root-
leaves spread out from a common centre, are somewhat
recumbent, pinnatifid-toothed, and, in good soil, attain a
length of eight or ten inches; the stem-leaves are oval,
arrow-shaped at the base, and rest closely upon the stalk.
When in blossom, the plant is from twelve to fifteen inches in
height; the flowers are small, white, and four-petaled; the
seeds are small, of a reddish-brown color, and retain their
vitality five years.

Propagation and Cultivation. — It is easily raised from
seed, which should be sown in May, where the plants are to

304 SPINACEOUS PLANTS.

remain. Sow in shallow drills twelve or fourteen inches
apart, and cover with fine mould. ‘Thin the young plants to
four inches asunder, and treat the growing crop in the usual
manner during the summer. Late in autumn, cover the bed
with coarse stable-litter, and remove it the last of February.
In March and April, the plants will be ready for the table.

Use. — It is used in the manner of Spinach. “ When
boiled, the taste approaches that of the Cabbage, but is softer
and milder. ‘The plant varies wonderfully in size, and succu-
lence of leaves, according to the nature and state of the soil
where it grows. Those from the gardens and highly culti-
vated spots near Philadelphia come to a remarkable size, and
succulence of leaf. It may be easily bleached by the common
method; and, in that state, would be a valuable addition to
our list of delicate culinary vegetables.”

In April and May it may be gathered, growing spontane-
ously about cultivated lands; and, though not so excellent as
the cultivated plants, will yet be found of good quality.

SORREL.
Rumex. sp. et var.

Sorrel is a hardy perennial. The species, as well as varie-
ties, differ to a considerable extent in height and general
habit; yet their uses and culture are nearly alike.

Soil and Cultivation. — All of the sorts thrive best in rich,
moist soil ; but may be grown in almost any soil or situation.
The seeds are sown in April or May, in drills fifteen or
eighteen inches apart, and covered half an inch in depth.
The young plants should be thinned to twelve inches apart;
and, in July and August, the leaves will be sufficiently large
for gathering.

The varieties are propagated by dividing the roots in April
or May; and this method must be adopted in propagating the

SORREL. 305

dicecious kinds, when male plants are required. ‘“ The best
plants, however, are obtained from seed; but the varieties,
when sown, are liable to return to their original type. All
the care necessary is to hoe the ground between the rows,
when needed to fork it over in spring and autumn, and to
take up the plants, divide and reset them every three or
four years, or less frequently, if they are growing eg
and produce full-sized leaves.”

All of the sorts, whether produced from seeds or by parting
the roots, will send up a flower-stalk in summer ; and this it
is necessary to cut out when first developed, in order to ren-
der the leaves larger and more tender.

The plants will require no special protection or care during
the winter ; though a slight covering of strawy, stable litter
may be applied after the forking-over of the bed in the
autumn, just before the closing-up of the ground.

Use. —It enters into most of the soups and sauces for
which French cookery is so faméd, and they preserve it in
quantities for winter use. It forms as prominent an article
in the markets of Paris as does Spinach in those of this
country ; and it has been asserted, that, amongst all the recent
additions to our list of esculent plants, “we have not one
so wholesome, so easy of cultivation, or one that would
add so much to the sanitary condition of the community,
particularly of that class who live much upon salt pro-
visions.”

The species and varieties are as follow : —

ALPINE SorREL.
Oseille des Neiges. Vil. Rumex nivalis.

A new, perennial species, found upon the Alps, near the
line of perpetual snow. ‘The root-leaves are somewhat heart-
shaped, thick, and fleshy; stem simple, with verticillate

branches ; flower dicecious.
39

306 SPINACEOUS PLANTS.

It is one of the earliest as well as the hardiest of the spe-
cles, propagates more readily than Alpine plants in general,
and is said to compare favorably in quality with the Mountain
Sorrel or Patience Dock.

Common SoRREL.
R. acetosa.

This is a hardy perennial, and, when fully grown, is about
two feet in height. ‘The flowers —which are small, very
numerous, and of a reddish color — are dicecious, the fertile
and barren blossoms being produced on separate plants; the
seeds are small, triangular, smooth, of a brownish color, and
retain their germinative properties two years. An ounce
contains nearly thirty thousand seeds.

Of the Common Sorrel, there are five varieties, as follow : —

BELLEVILLE SORREL.
Broad-leaved. Oseille Large de Belleville. Vil.

Leaves ten or twelve inches long by six inches in diameter ;
leaf-stems red at the base. Compared with the Common
Garden Sorrel, the leaves are larger and less acid.

' The variety is considered much superior to the last-named
sort, and is the kind usually grown by market-gardeners in
the vicinity of Paris.

It should be planted in rows eighteen inches apart, and the
plants thinned to a foot apart in the rows.

BuisTERED-LEAF SorrEL. Trans.

Radical leaves nine inches long, four inches wide, oyal-
hastate or halberd-shaped, growing on long footstalks. The
upper leaves are more blistered than those attached to the
root; the flower-stems are short. The principal difference

SORREL. 307

between this variety and the Common, or Broad-leaved, con-
sists in its blistered foliage.

It is slow in the development of its flower-stem, and conse-
quently remains longer in season for use. ‘The leaves are
only slightly acid in comparison with those of the Common
Sorrel. It is a perennial, and must be increased by a division
of its roots; for being only a variety, and not permanently
established, seedlings from it frequently return to the Belle-
ville, from whence it sprung.

Frervent’s New LARGE SorREL.
Oseille de Fervent. Vil.

An excellent sort, with large, yellowish-green, blistered
leaves and red leaf-stems. It is comparatively hardy, puts
forth its leaves early, and produces abundantly.

The rows should be eighteen inches apart.

GREEN OR ComMON GARDEN SORREL.

Root-leaves large, halberd-shaped, and supported on stems
six inches in length. The upper leaves are small, narrow,
sessile, and clasping. A hardy sort; but, on account of its
greater acidity, not so highly esteemed as the Belleville.

Sow in rows fifteen inches apart, and thin to eight or ten
inches in the rows.

SARCELLE Bitonp SorkEL.
Blond de Sarcelle. Vil.

This is a sub-variety of the Belleville, with longer and nar-
rower leaves and paler leaf-stems. It puts forth its leaves
earlier in the season than the Common Sorrel, and is of ex-
cellent quality. The seed rarely produces the variety in its
purity, and it is generally propagated by dividing the roots.

308 SPINACEOUS PLANTS.

Rounp-LEaAveD oR FreNcH Sorret. Thomp.
Roman Sorrel. Oseille rond. Vil. R. scutatus.

This is a hardy perennial, a native of France and Switzer-
land. Its stem is trailing, and from twelve to eighteen inches
in height or length; the leaves vary in form, but are usually
roundish-heart-shaped or halberd-shaped, smooth, glaucous,
and entire on the borders; the flowers are hermaphrodite,
yellowish ; the leaves are more acid than those of the varie-
ties of the preceding species, and for this reason are preferred
by many.

The variety is hardy and productive, but not much culti-
vated.

It requires eighteen inches’ space between the rows, and a
foot in the rows. ‘There is but one variety.

Mountain SORREL.

Oseille verge. Vil. R. montanus.

The leaves of this variety are large, oblong, of thin texture,
and of a pale-green color; the root-leaves are numerous,
about nine inches long and four inches wide, slightly blistered.
It is later than the Common Garden Sorrel in running to
flower; and is generally propagated by dividing the roots, but
may also be raised from seeds. The leaves are remarkable for
their acidity.

This is the Rumex montanus of modern botanists, though

formerly considered as a variety of R. acetosa.

BLISTERED-LEAVED MountTAIN SORREL.

This variety is distinguished from the Green Mountain
Sorrel by its larger, more blistered, and thinner leaves. ‘The
leaf-stems are also longer, and, as well as the nerves and the
under surface of the leaf, finely spotted with red. It starts
early in spring, and is slow in running up to flower.

SPINACH. 309

GREEN MovuNnTAIN SORREL.

This is an improved variety of the Mountain Sorrel, and
preferable to any other, from the greater size and abundance
of its leaves, which possess much acidity. It is also late in
running to flower.

The leaves are large, numerous, ovate-sagittate, from ten
to eleven inches long, and nearly five inches in width; the
radical leaves are slightly blistered, and of a dark, shining
green color. It can only be propagated by dividing the
roots.

The plants require a space of eighteen inches between the
rows, and a foot from plant to plant in the rows.

SPINACH.
Spinacia oleracea.

Spinach is a hardy annual, of Asiatic origin. When in
flower, the plant is from two to three feet in height; the stem
is erect, furrowed, hollow, and branching; the leaves are
smooth, succulent, and oval-oblong or halberd-shaped, — the
form varying in the different varieties. The fertile and barren
flowers are produced on separate plants, —the former in groups,
close to the stalk at every joint; the latter in long, terminal
bunches, or clusters. ‘The seeds vary in a remarkable degree
in their form and general appearance; those of some of the
kinds being round and smooth, while others are angular and
prickly : they retain their vitality five years. An ounce con-
tains nearly twenty-four hundred of the prickly seeds, and
about twenty-seven hundred of the round or smooth.

Soil and Cultivation. — Spinach is best developed, and most
tender and succulent, when grown in rich soil. For the win-
ter sorts, the soil can hardly be made too rich.

310 SPINACEOUS PLANTS.

It is always raised from seeds, which are sown in drills
twelve or fourteen inches apart, and three-fourths of an inch
in depth. ‘The seeds are sometimes sown broadcast ; but the
drill method is preferable, not only because the crop can be
cultivated with greater facility, but the produce is more con-
veniently gathered. For a succession, a few seeds of the
summer varieties may be sown, at intervals of a fortnight,
from April till August.

Taking the Crop.—‘‘ When the leaves are two or three
inches broad, they will be fit for gathering. ‘This is- done
either by cutting them up with a knife wholly to the bottom,
drawing and clearing them out by the root, or only cropping
the large outer leaves; the root and heart remaining to shoot
out again. Either method can be adopted, according to the
season or other circumstances.” — Rogers.

To raise Seed. — Spinach seeds abundantly ; and a few of
the fertile plants, with one or two of the infertile,-will yield
all that will be required for a garden of ordinary size. Seeds
of the winter sorts should be saved from autumn sowings, and
from plants that have survived the winter.

Use. — The leaves and young stems are the only parts of
the plant used. ‘They are often boiled and served alone; and
sometimes, with the addition of sorrel-leaves, are used in
soups, and eaten with almost every description of meat.
«« The expressed juice is often employed by cooks and confec-
tioners for giving a green color to made dishes. When eaten
freely, it is mildly laxative, diuretic, and cooling. Of itself, it
affords little nourishment. It should be boiled without the
addition of water, beyond what hangs to the leaves in rinsing
them ; and, when cooked, the moisture which naturally comes
from the leaves should be pressed out before being sent to
the table. The young leaves were at one period used as a
salad.” — M* Int.

Varieties. —

SPINACH. dll

FLANDERS SpinacH. Trans.

This is a winter Spinach, and is considered superior to the
Prickly or Common Winter Spinach, which is in general cul-
tivation during the winter season in our gardens. It is equally
hardy, perhaps hardier.

The leaves are doubly hastate or halberd shaped, and some-
what wrinkled : the lower ones measure from twelve to four-
teen inches in length, and from six to eight in breadth. ‘They
are not only larger, but thicker and more succulent, than those
of the Prickly Spinach. The whole plant grows more bushy,
and produces a greater number of leaves from each root; and
it is sometimes later in running to seed. ‘The seeds are like
those of the Round or Summer Spinach, but larger: they are
destitute of the prickles which distinguish the seeds of the
Common Winter Spinach.

For winter use, sow at the time directed for sowing the
Large Prickly-seeded, but allow more space between the rows
than for that variety ; subsequent culture, and treatment during
the winter, the same as the Prickly-seeded.

LarcE PrickLy-SEEDED SPINACH.
Large Winter Spinach. Epinard d’Angleterre. Vil.

Leaves comparatively large, rounded at the ends, thick and
succulent. In foliage and general character, it is similar to
some of the round-seeded varieties; but is much hardier,
and slower in running to seed. It is commonly known as
«Winter Spinach,” and principally cultivated for use dur-
ing this portion of the year. ‘The seeds are planted towards
the last of August, in drills a foot apart, and nearly an inch
in depth. When well up, the plants should be thinned to
four or five inches apart in the drills; and, if the weather is
favorable, they will be stocky and vigorous at the approach
of severe weather. Before the closing-up of the ground,

318 SPINACEOUS PLANTS.

lay strips of joist or other like material between the rows,
cover all over with clean straw, and keep the bed thus pro-
tected until the approach of spring or the crop has been
gathered for use.

Lerruce-LEAVED SPINACH.
Epinard a Feuille de Laitue. Vil. Epinard Gaudry.

Leaves very large, on short stems, rounded, deep-green,
with a bluish tinge, less erect than those of the other varie-
ties, often blistered on the surface, and of thick substance.
It is neither so early nor so hardy as some others ; but it is
slow in the development of its flower-stalk, and there are few
kinds more productive or of better quality. The seeds are
round and smooth. For a succession, a sowing should be
made at intervals of two weeks.

«A variety called ‘Gaudry,’ if not identical, is very similar
to this.”

SorrREL-LEAVED SPINACH.

Leaves of medium size, halberd-formed, deep-green, thick,
and fleshy. A hardy and productive sort, similar to the Yel-
low or White Sorrel-leaved, but differing in the deeper color
of its stalks and leaves.

SumMER oR Rounp-LEAVED SPINACH.
Round Dutch. Epinard de Hollande. Vil.

Leaves large, thick, and fleshy, rounded at the ends, and
entire, or nearly entire, on the borders.

This variety is generally grown for summer use ; but it soon
runs to seed, particularly in warm and dry weather. Where
a constant supply is required, a sowing should be made every
fortnight, commencing as early in spring as the frost leaves
the ground. ‘The seeds are round and smooth. Plants from

WILD OR PERENNIAL SPINACH. 313

the first sowing will be ready for use the last of May or
early in June.

In Belgium and Germany, a sub-variety is cultivated, with
smaller and deeper-colored foliage, and which is slower in
running to flower. It is not, however, considered preferable
to the Common Summer or Round-leayed.

WINTER oR Common PRickLY SPINACH.
Epinard ordinaire. Vil.

Leaves seven or eight inches long, halberd-shaped, deep-
green, thin in texture, and nearly erect on the stalk of the
plant ; seeds prickly.

From this variety most of the improved kinds of Prickly
Spinach have been obtained; and the Common Winter or
Prickly-seeded is now considered scarcely worthy of cultiva-
tion.

YELLOW SoRREL-LEAVED SPINACH.
White Sorrel-leaved Spinach. Blond a Feuille d’Oseille. Vil.

The leaves of this variety are similar in form and appear-
ance to those of the Garden Sorrel. ‘They are of medium
size, entire on the border, yellowish-white at the base, greener
at the tips, and blistered on the surface.

New. Represented as being hardy, productive, slow in the
development of its flower-stalk, and of good quality.

WILD OR PERENNIAL SPINACH.
Good King Henry. Tota Bona. Goose-foot. Blitum Bonus Henricus.

A hardy perennial plant, indigenous to Great Britain, and
naturalized to a very limited extent in this country. Its stem

is two feet and a half in height; the leaves are arrow-shaped,
40

314 SPINACEOUS PLANTS.

smooth, deep-green, undulated on the borders, and mealy on
their under surface; the flowers are numerous, small, green-
ish, and produced in compact groups, or clusters; the seeds
are small, black, and kidney-shaped.

Propagation and Culture. — “It may be propagated by
seed sown in April or May, and transplanted, when the
plants are fit to handle, into a nursery-bed. In August or
September, they should be again transplanted where they are
to remain, setting them in rows a foot apart, and ten inches
asunder in the rows, in ground of a loamy nature, trenched
to the depth of fifteen or eighteen inches, as their roots pene-
trate to a considerable depth. The following spring, the
leaves are fit to gather for use ; and should be picked as they
advance, taking the largest first. In this way, a bed will
continue productive for several years.

«Being a hardy perennial, it may also be increased by
dividing the plant into pieces, each having a portion of the
root and a small bit of the crown, which is thickly set with
buds, which spring freely on being replanted.

«Most of the species of this genus, both indigenous and
exotic, are plants of easy cultivation, and may be safely used
as articles of food.” — M‘Int.

Use. —'The same as Spinach.

ALEXANDERS. 315

CHAPTER: VIL:

SAEAD PLAN TS.

Alexanders. Brook-lime. Buckshorn Plantain. Burnet. Caterpillar.
Celery. Celeriac, or Turnip-rooted Celery. Chervil. Chiccory, or
Succory. Corchorus. Corn Salad. Cress, or Peppergrass. Cuckoo
Flower. Dandelion. Endive. Horse-radish. Lettuce. Madras
Radish. Mallow, Curled-leaf. Mustard. Nasturtium. Garden
Picridium. Purslain. Rape. Roquette, or Rocket. Samphire.
Scurvy-grass. Snails. Sweet-scented Chervil, or Sweet Cicely.
Tarragon. Valeriana. Water-cress. Winter-cress, or Yellow Rocket.
Wood-sorrel. Worms.

ALEXANDERS.

Alisanders. Smyrnium olusatrum.

A HARDY, biennial plant, with foliage somewhat resembling
that of Celery. Stem three to four feet high, much branched ;
radical leaves pale-green, compound, — those of the stem sim-
ilar in form, but of smaller size. ‘The branches of the plant
terminate in large umbels, or spherical bunches of yellowish
flowers; which are succeeded by roundish fruits, each of which
contains two crescent-shaped seeds.

Sowing and Culture. — It thrives best in light, deep loam ;
and is raised from seed sown annually. Make the drills two
and a half or three feet apart, and cover the seeds an inch
deep. When the plants are two or three inches high, thin to
twelve inches apart; or sow a few seeds in a nursery-bed,
and transplant.

Blanching. — When the plants are well advanced, they
should be gradually earthed up about the stems in the process

316 SALAD PLANTS.

of cultivation, in the manner of blanching Celery or Cardoons ;
like which, they are also gathered for use, and preserved
during winter.

To raise Seed. — Leave a few plants unblanched ; protect
with stable-litter, or other convenient material, during winter ;
and they will flower, and produce an abundance of seeds, the
following summer.

Use. —It was formerly much cultivated for its leaf-stalks ;
which, after being blanched, were used as a pot-herb and for
salad. ‘They have a pleasant, aromatic taste and odor; but
the plant is now rarely grown, Celery being almost universally
preferred.

PERFOLIATE ALEXANDERS.
Smyrnium perfoliatum.

A hardy, biennial species, from Italy; stem three feet in
height, grooved or furrowed, hollow; leaves many times
divided, and of a yellowish-green color; flowers, in terminal,
bunches, yellowish-white ; seeds black, of the form of those
of the common species, but smaller.

It is considered superior to the last named, as it not only
blanches better, but is more crisp and tender, and not so
harsh-flavored.

BROOK-LIME.
American Brook-lime. Marsh Speedwell. Veronica beccabunga.

Brook-lime is a native of this country, but is also common
to Great Britain. It is a hardy perennial, and grows naturally
in ditches, and streams of water, but is rarely cultivated.
The stem is from ten to fifteen inches in height, thick,
smooth, and succulent, and sends out roots at the joints, by
which the plant spreads and is propagated; the leaves are

BUCKSHORN PLANTAIN. ake

opposite, oval, smooth, and fleshy; the flowers are pro-
duced in long bunches, are of a fine blue color, and stand
upon short stems, —they are more or less abundant during
most of the summer, and are followed by heart-shaped
seed-vessels, containing small, roundish seeds.

Cultivation. —It may be propagated by dividing the roots,
and setting the plants in wet localities, according to their
natural habit. It will thrive well when grown with Water-
cress.

Use. — The whole plant is used as a salad, in the same
manner and for the same purposes as Water-cress. It is con-
sidered an excellent anti-scorbutic.

BUCKSHORN PLANTAIN.
Star of the Earth. Plantago coronopus.

A hardy annual, indigenous to Great Britain, France, and
other countries of Europe. The root-leaves are put forth
horizontally, and spread regularly about a common centre
somewhat in the form of a rosette ; the flower-stem is leaf-
less, branching, and from eight to ten inches high; flowers
yellow; the seeds are quite small, of a clear, brown color,
and retain their power of germination three years, — nearly
two hundred and thirty thousand are contained in an
ounce.

Soil and Cultivation. — It succeeds best in a soil compara-
tively light; and the seed should be sown in April. Sow
thinly, broadcast, or in shallow drills eight inches apart.
When the plants are about an inch high, thin them to three
or four inches apart.

Use. —The plant is cultivated for its leaves, which are
used as a salad. They should be plucked while still young
and tender, or when about half grown.

318 SALAD PLANTS.

BURNET. Mill.
Poterium sanguisorba.

Burnet is a hardy, perennial plant, indigenous to England,
where it is found on dry, upland, chalky soils. When fully
developed, it is from a foot and a half to two feet in height.
The leaves proceeding directly from the root are produced
on long stems, and are composed of from eleven to fifteen
smaller leaves, which are of an oyal form, regularly toothed,
and generally, but not uniformly, smooth. The branches,
which are somewhat numerous, terminate in long, slender
stems, each of which produces an oval or roundish bunch of
purplish-red, fertile and infertile flowers. The fertile flowers
produce two seeds each, which ripen in August or Septem-
ber. These are oblong, four-sided, of a yellowish color, and
retain their vitality two years. ‘Thirty-five hundred are con-
tained in an ounce.

Sowing and Culture.— The plant is easily propagated by
seeds, which may be sown either in autumn or spring. Sow
in drills ten inches apart, half or three-fourths of an inch
deep; and thin, while the plants are young, to six or eight
inches in the row. [If the seeds are allowed to scatter from
the plants in autumn, young seedlings will come up plen-
tifully in the following spring, and may be transplanted to
the distances before directed. In dry soil, the plants will
continue for many years ; requiring no further care than to be
occasionally hoed, and kept free from weeds. It may also
be propagated by dividing the roots; but, as it is easily grown
from seeds, this method is not generally practised.

Use. — The leaves have a warm, piquant taste, and, when
bruised, resemble cucumbers in odor. ‘They are sometimes
used as salad, and occasionally form an ingredient in soups.
The roots, after being dried and pulverized, are employed in
cases of internal hemorrhage.

CATERPILLAR. 319

It is very little used in this country, and rarely seen in
gardens.

Varieties. — There are three varieties; the distinctions,
however, being neither permanent nor important.

Hatry-LEAvVED BuRNET.

Leaves and stems comparatively rough or hairy; in other
respects, similar to the Smooth-leaved. Either of the varie-
ties may be propagated by dividing the roots.

LARGE-SEEDED BuRNET.
This, like the others, is a sub-variety, and probably but a

seminal variation.

SmootTH-LEAVED BuRNET.

Leaves and stems of the plant comparatively smooth,
but differing in no other particular from the Hairy-leaved.
Seeds from this variety would probably produce plants
answering to both descriptions.

CATERPILLAR.
Chenille, of the French. Vil. Scorpiurus.

All of the species here described are hardy, annual plants,
with creeping or recumbent stems, usually about two feet in
length. The leaves are oblong, entire on the borders, broad-
est near the ends, and taper towards the stem; the flowers
are yellow, and quite small; the seeds are produced in cater-
pillar-like pods, and retain their vitality five years.

Cultivation. —'The seeds may be planted in the open ground
in April or May; or the plants may be started in a hot-bed,
and set out after settled warm weather. The rows should be

320 SALAD PLANTS.

fifteen inches apart, and the plants twelve or fifteen inches
apart in the rows; or the plants may be grown in hills two
feet and a half apart, and two or three plants allowed to a
hill.

Use. —No part of the plant is eatable; but the pods, in
their green state, are placed upon dishes of salads, where they
so nearly resemble certain species of caterpillars as to com-
pletely deceive the uninitiated or inexperienced.

Species. —The species cultivated are the following; viz.:—

Common CATERPILLAR.

Chenille grosse. Vil. Scorpiurus vermiculata.

Pod, or fruit, comparatively large. The interior grooves, or
furrows, are indistinct, or quite wanting : the exterior grooves
are ten in number, and well defined. Along the summit of
these furrows are produced numerous, small, pedicelled tuber-
cles, quite similar to those of some species of worms or
caterpillars; and these small tufts, in connection with the
brownish-green color and peculiar coiling of the pods, make
the resemblance nearly perfect, especially if seen from a short
distance. ‘Ihe seeds are large, oblong, flattened at the ends,
and of a yellowish color. A well-developed fruit will mea-
sure about three-cighths of an inch in diameter; and, when
uncoiled, nearly an inch and a half in length.

FurrowED CATERPILLAR.
Chenille rayée. Vil. Scorpiurus sulcata.

Fruit rather slender, furrowed, grayish-green within the
furrows, and brown along the summits. Four of the exte-
rior furrows are surmounted with numerous small, obtuse, or
rounded tubercles; and the pods are coiled in the manner
peculiar to the class. The seeds resemble those of the Prickly
Caterpillar, but are of larger size.

CELERY. 321

PrickLy CATERPILLAR. Vil.
Small Caterpillar. Scorpiurus muricata.

Pod, or fruit, a fourth of an inch in diameter, curved or
coiled; longitudinally furrowed, with numerous, small, erect,
tufted points, regularly arranged along the surface. It is of a
brownish-red color, with shades of green; and, when well
grown, bears a remarkable resemblance to some species of
hairy worms or caterpillars. The seeds are large, long,
wrinkled, and of a yellowish color.

Vittous or Harry CATERPILLAR.
Chenille velue. Vil. Scorpiurus subvillosa.

This species resembles the Prickly Caterpillar, but is a little
larger. The most marked distinction, however, is in the small
points, or tubercles, placed along the longitudinal ridges,
which in this species are recurved, or bent at the tips. ‘The
seeds are larger than those of the foregoing species.

CELERY.
Smallage. Apium graveolens.

Celery, or Smallage, is a hardy, umbelliferous, biennial plant,
growing naturally “ by the sides of ditches and near the sea,
where it rises with wedge-shaped leaves and a furrowed
stalk, producing greenish flowers in August.” Under culti-
vation, the leaves are pinnatifid, with triangular leaflets; the
leaf-stems are large, rounded, grooved, succulent, and solid or
hollow according to the variety. The plant flowers during
the second year, and then measures from two to three feet in

height ; the flowers are small, yellowish-white, and are pro-
41

322 SALAD PLANTS.

duced in umbels, or flat, spreading groups, at the extremities
of the branches; the seeds are small, somewhat triangular, of
a yellowish-brown color, aromatic when bruised, and of a
warm, pleasant flavor. They are said to retain their germina-
tive powers ten years; but, by seedsmen, are not considered
reliable when more than five years old. An ounce contains
nearly seventy thousand seeds.

Soil. — Any good garden soil, in a fair state of cultivation,
is adapted to the growth of Celery.

Propagation. — It is always propagated by seed ; one-
fourth of an ounce of which is sufficient for a seed-bed five
feet wide and ten feet long. The first sowing is usually
made in a hot-bed in March: and it may be sown in the open
ground in April or May; but, when so treated, vegetates
slowly, often remaining in the earth several weeks before it
comes up. ‘A bushel or two of stable manure, put in a hole
in the ground against a wall or any fence facing the south,
and covered with a rich, fine mould three or four inches deep,
will bring the seed up in two weeks.” If this method is
practised, sprinkle the seed thinly over the surface of the
loam, stir the soil to the depth of half an inch, and press the
earth flat and smooth with the back of a spade. Sufficient
plants for any family may be started in a large flower-pot or
two, placed in the sitting-room, giving them plenty of light
and moisture.

Cultivation. — As soon as the young plants are about three
inches high, prepare a small bed in the open air, and make
the ground rich and the earth fine. Here set out the plants
for a temporary growth, placing them four inches apart. This
should be done carefully ; and they should be gently watered
once, and protected for a day or two against the sun. “A
bed ten feet long and four feet wide will contain three hun-
dred and sixty plants; and, if they be well cultivated, will
more than supply the table of a common-sized family from
October to May.”

CELERY. 323

“Tn this bed the plants should remain till the beginning or
middle of July, when they should be removed into trenches.
Make the trenches a foot or fifteen inches deep and a foot
wide, and not less than five feet apart. Lay the earth taken
out of the trenches into the middle of the space between the
trenches, so that it may not be washed into them by heavy
rains; for it will, in such case, materially injure the crop by
covering the hearts of the plants. At the bottom of the
trench put some good, rich, but well-digested compost ma-
nure; for, if too fresh, the Celery will be rank and pipy, or
hollow, and will not keep nearly so long or so well. Dig this
manure in, and make the earth fine and light; then take up
the plants from the temporary bed, and set them out carefully
in the bottom of the trenches, six or eight inches apart.” —
Corb.

It is the practice of some cultivators, at the time of setting
in the trenches, to remove all the suckers, to shorten the long
roots, and to cut the leaves off, so that the whole plant shall
be about six inches in length. But the best growers in Eng-
land have abandoned this method, and now set the plants, roots
and tops, entire.

Blanching. — “ When the plants begin to grow (which they
will quickly do), hoe on each side and between them with a
small hoe. As they grow up, earth their stems; that is, put
the earth up against them, but not too much at a time, and
always when the plants are dry; and let the earth put up be
finely broken, and not at all cloddy. While this is being
done, keep the stalks of the outside leaves close up, to pre-
vent the earth getting between the stems of the outside leaves
and inner ones; for, if it gets there, it checks the plant, and
makes the Celery bad. When the earthing is commenced,
take first the edges of the trenches, working backwards, time
after time, till the earth is reached that was taken from the
trenches ; and, by this time, the earth against the plants will be
above the level of the land. Then take the earth out of the

324 SALAD PLANTS.

middle, till at last the earth against the plants forms a ridge ;
and the middle of each interval, a sort of gutter. Earth up
very often, not putting up much at a time, every week a little ;
and by the last of September, or beginning of October, it will
be blanched sufficient for use.” — Corb.

Another (more recent) method of cultivation and blanching
is to take the plants from the temporary bed, remove the
suckers, and set them with the roots entire, ten inches
apart in the trenches. They are then allowed to grow
until they have attained nearly their full size, when the
earth for blanching is more rapidly applied than in the pre-
vious method.

«Many plant on the surface, —that is, marking out the
size of the bed on ground that has been previously trenched ;
digging in at least six or eight inches of rich, half-decayed
manure, and planting either in single lines four feet apart,
or making beds six feet broad, and planting across them, set-
ting the rows fourteen inches apart, and the plants eight
inches apart in the lines. They may be earthed up as
they advance, or not, until they have attained the height of
a foot.” — M‘Int.

M‘Intosh gives the following method, practised by the
Edinburgh market-gardeners : ‘“‘l'renches, six feet wide and
one foot deep, are dug out; the bottom is loosened and well
enriched, and the plants set in rows across the bed, fourteen
inches asunder, and the plants nine inches apart in the rows.
By this means, space is economized, and the plants attain a
fair average size and quality. The same plan is very often
followed in private gardens ; and, where the new and improved
sorts are grown, they arrive at the size most available for
family use. This is one of the best methods for amateurs to
grow this crop. They should grow their plants in the tem-
porary or nursery beds until they are ten inches or a foot
high, before planting in the trenches; giving plenty of water,
and afterwards earthing up once a fortnight.”

CELERY. 325

Some allow the plants to make a natural growth, and
earth up at once, about three weeks before being required
for use. When so treated, the stalks are of remarkable
whiteness, crisp, tender, and less liable to russet-brown spots
than when the plants are blanched by the more common
method.

Taking the Crop. — Before the closing-up of the ground,
the principal part of the crop should be carefully taken up
(retaining the roots and soil naturally adhering), and removed
to the cellar; where they should be packed in moderately
moist earth or sand, without covering the ends of the leaves.

A portion may be allowed to remain in the open ground ;
but the hearts of the plants must be protected from wet wea-
ther. ‘This may be done by placing boards lengthwise, in the
form of a roof, over the ridges. As soon as the frost leaves
the ground in spring, or at any time during the winter when
the weather will admit, Celery may be taken for use directly
from the garden.

Seed. — Two or three plants will produce an abundance.
They should be grown two feet apart, and may remain in
the open ground during the winter. The seeds ripen in
August.

Use.—The stems of the leaves are the parts of the plant
used. These, after being blanched, are exceedingly crisp and
tender, with an agreeable and peculiarly aromatic flavor.
They are sometimes employed in soups; but are more gene-
rally served crude, with the addition of oil, mustard, and vine-
gar, or with salt only. The seeds have the taste and odor of
the stems of the leaves, and are often used in their stead for
flavoring soups.

With perhaps the exception of Lettuce, Celery is more
generally used in this country than any other salad plant. It
succeeds well throughout the Northern and Middle States ;
and, in the vicinity of some of our large cities, is produced of
remarkable size and excellence.

826 SALAD PLANTS.

Varieties. —

Boston-MArKET CELERY.

A medium-sized, white variety; hardy, crisp, succulent,
and mild flavored. Compared with the White Solid, the
stalks are more numerous, shorter, not so thick, and much
finer in texture. It blanches quickly, and is recommended
for its hardiness and crispness; the stalks rarely becoming
stringy or fibrous, even at an advanced stage of growth.
Much grown by market-gardeners in the vicinity of Boston,
Mass.

CoLe’s SupERB Rep. M<Int.

This is comparatively a new sort, of much excellence, and
of remarkable solidity. It is not of large size, but well
adapted for cultivation in the kitchen-garden and for family
use ; not so well suited for marketing or for exhibition pur-
poses. It has the valuable property of not piping or becom-
ing hollow or stringy, and remains long without running to
seed. The leaf-stalks are of a fine purple color, tender, crisp,
and fine flavored. A well-grown plant will weigh about six
pounds.

CoLer’s SuPERB WHITE.

Much like Cole’s Superb Red; differing little, except in
color. An excellent sort, hardy, runs late to seed, and is
one of the most crisp and tender of the white sorts. Stalks
short and thick.

Dwarr CurLeD WHITE.
Céleri Nain frisé. Vil.

Leaves dark-green, curled, resembling those of Parsley,
and, like it, might be employed for garnishing. Leaf-stalks
rounded and grooved, comparatively crisp and solid, but not
fine flavored. It is quite hardy, and, in moderate winters, will

CELERY. 327

remain in the open ground without injury, and serve for soups
in spring. Its fine, curled foliage, however, is its greatest
recommendation.

Earty Dwarr Souip Wurtz. Thomp.
Céleri plein, blanc, court, hatif. Vil.

Rather dwarf, but thick-stemmed. The heart is remarka-
bly full; the leaf-stalk solid, blanching promptly. There is,
in fact, much more finely blanched substance in a plant of this
variety than in one of the tall sorts, and the quality is excel-
lent. It comes into use rather early, and is one of the hardi-
est of the White varieties.

Iranian CELERY. Thomp.
Large Upright. Giant Patagonian.

A tall, strong-growing, erect sort; leaf-stems deeply fur-
rowed, sometimes a little hollow; leaves large, deep-green,
with coarse, obtuse serratures. It is not so crisp as the Com-
mon White Solid; and is suitable only for soups, or where
very tall Celery is desirable.

Latne’s ImproveD Mammotu Rep CELERY.

This is considered the largest variety yet produced ; speci-
mens having attained, in England, the extraordinary weight of
eight or ten pounds, and at the same time perfectly solid. It
is nearly perennial in its habit, as it will not run to seed the
first year; and is with difficulty started to blossom even during
the second, when planted out for the purpose. Color bright-
red ; flavor unsurpassed, if equalled.

328 SALAD PLANTS.

MancuestER Rep Crtery. Thomp.
Manchester Red Giant.
This variety scarcely differs from the Red Solid. It has,

however, a coarser habit, with a somewhat rounder stalk ; and,
this being the case, the heart is not so compact. It is grown
largely for marketing, and is excellent for soups and stewing.

Nurt’s Cuampion Wuitre Cretery. M<Int.

Originated with Mr. Nutt, of Sheffield.

It attains, under good management, in good soil, a large
size, and, this considered, is of excellent quality ; very white,
and not apt to run to seed.

Rep Sori. Thomp.

New Large Red. New Large Purple. Tours Purple. Céleri violet

de Tours.

The plant grows to a large size, full-hearted, with a thick
stem. Leaf-stalks thick, deeply furrowed, and very solid, of
a dark-red or purplish hue where exposed, rose-colored
where partially blanched; but the perfectly blanched portion
is pure white, more so than the blanched part of the White
varieties of Celery. It is also crisp, of excellent flavor, and
unquestionably the best variety of Red Celery.

Srymour’s Supers Wuirre. T'homp.
Seymour’s Superb White Solid.

A large-sized, vigorous-growing variety ; in good soils,
often attaining a height of nearly three feet. The stalks are
solid; flat at the base, where they overlap, and form a compact,
crisp, and, with ordinary care, a well-blanched heart of excel-
lent quality. It succeeds best, as most other sorts do, in rich,

CELERY. 329

moist soil; and when so grown, and properly blanched, will
yield a large proportion of Celery, of a pure white color, and
of the best quality.

It is one of the best sorts for extensive culture for the mar-
kets, as it is also one of the best varieties for small gardens
for family use. It blanches readily ; and, with little care, will
supply the table, from the last of September, through most of
the winter.

SreymMour’s WHITE CHAMPION.

A variety represented as being superior to Seymour’s Su-
perb White. ‘The stalks are broad, flat at the base, and form
a compact, well-blanched, crisp heart.

SHEPHERD'S Rep. Thomp.
Shepherd’s Giant Red.

Much like the Manchester Red, but has flatter stems: con-
sequently, it is more compact, and blanches sooner and more
perfectly, than that variety ; to which, for these reasons, it is
preferred by growers for competition.

SmaLtL DutcH CELERY.
Céleri a couper. Vil.
Leaf-stems small, hollow, crisp, and succulent; sprouts, or
suckers, abundant. It is seldom blanched ; but the leaves are
sometimes used for flavoring soups.

The seeds should be sown thickly, and on level beds. The
plants often resprout after being cut. Not much cultivated.

Surron’s Wuirse Soup. MéInt.

A very large yet solid-growing variety, exceedingly white
and crisp.
42

330 SALAD PLANTS.

TuRKEY oR PrussiAN CELERY.
Giant White. Céleri ture. Vil. Turkish Giant Solid.

A remarkably large variety, resembling the Common
White Solid. Leaf-stalks long, large, erect, fleshy, and
solid; leaves large, with rounded serratures, and of a glossy-
green color.

It is one of the largest of the White sorts, and is considered
superior to the Common White Solid.

Watw’s Wuite Cetery. Thomp.

An improved variety of the Italian, esteemed by growers
for competition, where quantity, not quality, is the principal
consideration.

WuiteE Lion’s-Paw Cretery. M<Int.
Lion’s-paw.
A short, broad, flat-stalked variety, of excellent quality ;
crisp and white. Its short, flat, spreading habit gave rise to
its name.

Wuire Soup. Thomp.
Céleri plein, blanc. Vil. Fine White Solid.

This variety is of strong and rather tall growth; leaf-stalks
generally solid, but when grown in rich, highly manured soil,
they sometimes become slightly hollow; leaves large, smooth,
bright-green ; serratures large and obtuse. It blanches rea-
dily, is crisp, of excellent quality, and comes into use
earlier than the Red sorts. It is generally cultivated in the
Northern States, not only on account of its hardiness, but
for its keeping qualities. As a market variety, it is one of
the best.

CELERIAC, OR TURNIP-ROOTED CELERY. 331

CELERIAC, OR TURNIP-ROOTED CELERY.

This variety forms at the base of the leaves, near the sur-
face of the ground, a brownish, irregular, rounded root, or
tuber, measuring from three to four inches in diameter. The
leaves are small, with slender, hollow stems. In favorable
exposures and rich soil, the roots sometimes attain a weight
of more than three pounds. It is much hardier than the
common yarieties of Celery.

Propagation. — It is propagated from seeds, which may be
sown in the open ground in April or May, in shallow drills
six or eight inches apart. ‘‘ When the young plants are
three inches high, they should be removed, and set on the
surface (not in trenches), in moderately enriched soil. ‘They
should be set in rows eighteen inches apart, and a foot from
each other in the line. At the time of transplanting, all of
the small suckers, or side-shoots, should be rubbed off, —a
precaution to be kept in view throughout its growth, — as the
energies of the whole plant ought to be directed to the forma-
tion of the bulb-like root.” — M*Int.

Subsequent Cultivation. —'The growing crop will require no
peculiar treatment. When the bulbs are two-thirds grown,
they are earthed over for the purpose of blanching, and to
render the flesh crisp and tender. Cool and humid seasons
are the most favorable to their growth. In warm and dry
weather, the bulbs are small, comparatively tough, and strong
flavored.

Taking the Crop.—Some of the bulbs will be ready for
use in September ; from which time, till the last of Novem-
ber, the table may be supplied directly from the garden.
Before severe weather, the quantity required for winter
should be drawn, packed in damp earth or sand, and stored
in the cellar.

To save Seed. — Give to a few plants, taken up in the

832 SALAD PLANTS.

autumn, as much light and air as possible during the winter,
keeping them cool, but not allowing them to freeze ; and, in
April, set them in the open ground, eighteen inches apart.
The seed will ripen the last of the season. It is often used
in the manner of the seed of the Common Celery for season-
ing soups.

Use. —'The root, or bulb, is the part of the plant eaten:
the flesh of this is white, and comparatively tender, with the
flavor of the stalks of Common Celery, though generally less
mild and delicate. It is principally valued for its remarkable
hardiness and for its keeping properties. Where the com-
mon varieties of Celery are grown or preserved with difficulty,
this might be successfully grown, and afford a tolerable sub-
stitute. The bulbs are sometimes eaten boiled, and the leaves
are occasionally used in soups.

CurLep-LEAVED CELERIAC.
Curled-leaved Turnip-rooted. Céleri-rave frisé. Vil.

This is a variety of the Common Celeriac, or Turnip-rooted
Celery; like which, it forms a sort of bulb, or knob, near
the surface of the ground. It is, however, of smaller size ;
usually measuring about three inches in diameter. ‘The skin
is brown, and the flesh white and fine-grained ; leaves small,
spreading, curled. .

It is in no respect superior to the Common ‘Turnip-rooted,
and possesses little merit aside from the peculiarity of its
foliage. Cultivate, preserve during winter, and use as di-
rected for the common variety.

Eariy Errurt CELErRIAc.
Céleri-rave d’Erfurt. Vil.
A very early variety. Root, or bulb, not large, but regular
in form. Its earliness is its principal merit.

CHERVIL. doo"

CHERVIL.

Cherophyllum cerefolium. Common or Plain-leaved.

A hardy, annual plant, from the’ south of Europe. Stem
eighteen inches to two feet in height; the leaves are many
times divided, and are similar to those of the Common Plain
Parsley; the flowers are small, white, and produced in umbels
at the extremities of the branches; the seeds are black, long,
pointed, longitudinally grooved, and retain their vitality but
two years, — nearly nine thousand are contained in an ounce.

«This is the most common sort; but, except that it is
hardier than the Curled varieties, is not worthy of cultiva-
tion.”

Cur.tepD CHeErvin. MM Int.

A variety of the Common Chervil, with frilled or curled
leaves; the distinction between the sorts being nearly the
same as that between the Plain-leaved and Curled-leaved
varieties of Parsley. ‘The foliage is delicately and beautifully
frilled ; and, on this account, is much employed for garnishing,
as well as for the ordinary purposes for which the plain sort
is used.

Being a larger grower, it requires more room for its deve-
lopment ; and the plants should stand a foot apart each way.
When intended for winter use, it should have the protection
of hand-glasses, frames, or branches of trees placed thickly
around or amongst it. In very unfavorable situations, it is
well to pot a dozen or two plants, and shelter them under
glass during the winter.

FRIzZLED-LEAVED oR FRENCH CHERVIL. M‘Int.
Double-curled. Cerfeuil frisé. Vil.
An improved variety of the Curled Chervil, — even more
beautiful; but wanting in hardiness. It succeeds best when
grown in the summer months.

Oot SALAD PLANTS.

Propagation and Cultivation. — Chervil is raised from seeds ;
and, where it is much used, sowings should be made, at in-
tervals of three or four weeks, from April till July. ‘The
seeds should be sown thinly, in drills a foot apart, and coy-
ered nearly an inch in depth.

Use. — It is cultivated for its leaves, which have a pleasant,
aromatic taste; and, while young and tender, are employed
for flavoring soups and salads.

CHICCORY, OR SUCCORY.
Wild Endive. Cichorium intybus.

A hardy, perennial plant, introduced into this country
from Europe, and often abounding as a troublesome weed in
pastures, lawns, and mowing-lands. ‘The stem is erect, stout,
and branching, and, in its native state, usually about three feet
in height, — under cultivation, however, it sometimes attains a
height of five or six feet; the radical leaves are deep-green,
lobed, and, when grown in good soil, measure ten or twelve
inches in length, and four inches in width; the flowers are
large, axillary, nearly stemless, of a fine blue color, and
generally produced in pairs; the seeds somewhat resemble
those of Endive, though ordinarily smaller, more glossy, and
of a deeper-brown color, —they will keep ten years. The
plants continue in blossom from July to September ; and the
seeds ripen from August to October, or until the plants are
destroyed by frost.

Soil, Sowing, and Cultivation. — As the roots of Chiccory
are long and tapering, it should be cultivated in rich, mellow
soil, thoroughly stirred, either by the plough or spade, to
the depth of ten or twelve inches. The seed should be sown
in April or May, in drills fifteen inches apart, and three-
fourths of an inch deep. When the young plants are two or
three inches high, thin them to eight inches apart in the

CHICCORY, OR SUCCORY. 339

rows; and, during the summer, cultivate frequently, to keep
the soil light, and the growing crop free from weeds.

Blanching. — Before using as a salad, the plants are
blanched, either by covering with boxes a foot in depth, or by
strips of boards twelve or fourteen inches wide, nailed together
at right angles, and placed lengthwise over the rows. They
are sometimes blanched by covering with earth; the leaves
being first gathered together, and tied loosely at the top,
which should be left exposed to light.

To save Seed.—In the autumn, leave a few of the best
plants unblanched ; let them be about eighteen inches asun-
der. Protect with stable litter; or, if in a sheltered situation,
leave them unprotected during winter, and they will yield
abundantly the ensuing summer.

Taking the Crop. — When the leaves are properly blanched,
they will be of a delicate, creamy white. When they are
about a foot high, they will be ready for use; and, as soon as
they are cut, the roots should be removed, and others brought
forward to succeed them. ‘In cutting, take off the leaves
with a thin slice of the crown, to keep them together, as in
cutting sea-kale. When washed, and tied up in small bundles
of a handful each, they are fit for dressing.” — M*Int.

Use. — It is used as Endive ; its flavor and properties being
much the same. ‘Though rarely grown in this country, it is
common to the gardens of many parts of Europe, and is much
esteemed. ‘The blanched leaves are known as Barbe de Ca-
pucin, or “ Friar’s Beard.”

Varieties. —

ImproyED Cuiccory, or Succory.
Chicorée sauvage améliorée. Vil.
Leaves larger than those of the Common Chiccory, and
produced more compactly ; forming a sort of head, or solid
heart, like some of the Endives.

336 SALAD PLANTS.

The plant is sometimes boiled and served in the manner of
Spinach.

VARIEGATED OR SPOTTED Cuiccory. Vil.

This is a variety of the preceding, distinguished by the
color of the leaves, which are veined, and streaked with red.
In blanching, the red is not changed, but retains its brilliancy ;
while the green becomes nearly pure white, — the two colors
blending in rich contrast. In this state they form a beautiful,
as well as tender and well-flavored, salad.

IMPROVED VARIEGATED Cuiccory. V7l.

A sub-variety of the Spotted Chiccory, more constant in
its character, and more uniform and distinct in its stripes and
variegations. When blanched, it makes an exceedingly deli-
cate and beautiful garnish, and a tender and excellent salad.

Either of the improved sorts are as hardy, and blanch as
readily, as the Common Chiccory.

Larce-Roorep or Corree Cuiccory.
Turnip-rooted Chiccory.

This variety is distinguished by its long, fleshy roots, which
are sometimes fusiform, but generally much branched or divid-
ed: when well grown, they are twelve or fourteen inches in
length, and about an inch in their largest diameter. ‘The
leaves have the form of those of the Common Chiccory, but
are larger, and more luxuriant.

Though the variety is generally cultivated for its roots, the
leaves, when blanched, afford a salad even superior to some
of the improved sorts before described.

Vilmorin mentions two sub-varicties of the Large-rooted
or Coffee Chiccory ; viz. : —

CHICCORY, OR SUCCORY. 337

Brunswick LAarce-Roorep.

Roots shorter than those of the Magdebourg, but of greater
diameter ; leaves spreading.

MaGcprEsourGc LARGE-RooTeED.

Roots long, and comparatively large ; leaves erect.

After several years’ trial, preference was given to this
variety, which proved the more productive.

Sowing and Cultivation. — For raising Coffee Chiccory, the
ground should first be well enriched, and then deeply and
thoroughly stirred by spading or ploughing. The seeds
should be sown in April or May, in shallow drills a foot
apart, and the young plants thinned to three or four inches
apart in the rows. Hoe frequently ; water, if the weather is
dry ; and in the autumn, when the roots have attained suffi-
cient size, draw them for use. After being properly cleaned,
cut them into small pieces, dry them thoroughly in a kiln or
spent oven, and store for use or the market. After being
roasted and ground, Chiccory is mixed with coffee in various
proportions, and thus forms a pleasant beverage; or, if used
alone, will be found a tolerable substitute for genuine coffee.

The roots of any of the before-described varieties may be
used in the same manner; but as they are much smaller, and
consequently less productive, are seldom cultivated for the
purpose.

It is an article of considerable commercial importance ;
large quantities being annually imported from the south of
Europe to different seaports of the United States. As the
plant is perfectly hardy, of easy culture, and quite produc-
tive, there appears to be no reason why the home demand for
the article may not be supplied by home production. Of its
perfect adaptedness to the soil and climate of almost any sec-
tion of this country, there can scarcely be a doubt.

43

338 SALAD PLANTS.

CORCHORUS.
Corette potagére, of the French. Corchorus olitorius.

An annual plant from Africa; also indigenous to the West
Indies. Stem about two feet high, much branched ; leaves
deep-green, slightly toothed, varying in a remarkable degree
in their size and form,—some being spear-shaped, others
oval, and some nearly heart-shaped ; leaf-stems long and
slender; flowers nearly sessile, small, yellow, five-petaled ;
seeds angular, pointed, and of a greenish color, — fourteen
thousand are contained in an ounce, and they retain their
vitality four years.

Soil, Propagation, and Culture. — The plant requires a
light, warm soil; and should have a sheltered, sunny place in
the garden. It is grown from seed sown annually. The
sowing may be made in March in a hot-bed, and the plants
set in the open ground in May; or the seed may be sown the
last of April, or first of May, in the place where the plants
are to remain. ‘The drills, or rows, should be fifteen inches
apart, and the plants five or six inches apart in the rows.
No further attention will be required, except the ordinary
labor of keeping the soil loose and the plants clear from
weeds.

Use. — The leaves are eaten as a salad, and are also boiled
and served at table in the form of greens or spinach. They
may be cut as soon as they have reached a height of five or
six inches.

CORN SALAD. 339

CORN SALAD.
Fetticus. LLamb’s Lettuce. Mache, of the French. Valeriana locusta.

This is a small, hardy, annual plant, said to derive its name
from its spontaneous growth, in fields of wheat, in England.
It is also indigenous to France and the south of Europe.

When in flower, or fully grown, it is from twelve to fifteen
inches in height. The flowers are small, pale-blue; the
seeds are rather small, of a yellowish-brown color, unequally
divided by two shallow, lengthwise grooves, and will keep
six or eight years.

Soil and Culture. — It is always grown from seed, and
flourishes best in good vegetable loam, but will grow in any
tolerably enriched garden soil. arly in April, prepare a bed
four feet wide, and of a length according to the quantity of
salad required; having regard to the fact, that it is better to
sow only a small quantity at a time. Rake the surface of the
bed even, make the rows across the bed about eight inches
apart, sow the seed rather thinly, and cover about one-fourth
of an inch deep with fine, moist soil. If dry weather occurs
after sowing, give the bed a good supply of water. When
the young plants are two inches high, thin them to four
inches apart, and cut or draw for use as soon as the leaves
have attained a suitable size.

As the peculiar value of Corn Salad lies in its remarkable
hardiness, a sowing should be made the last of August or be-
ginning of September, for use during the winter or early in
spring ; but, if the weather is severe, the plants must be pro-
tected by straw or some other convenient material. arly in
March, or as soon as the weather becomes a little mild,
remove the covering, and the plants will keep the table sup-
plied until the leaves from fresh sowings shall be grown
sufficiently for cutting.

Seed. — To raise seed, allow a few plants from the spring

.

340 SALAD PLANTS.

sowing to remain without cutting. They will grow up to
the height and in the manner before described, and blossom,
and ripen their seed during the summer. An ounce of seed
will sow a row two hundred feet in length, and about five
pounds will be required for an acre.

Use. —'The leaves, while young, are used as a salad; and
in winter, or early in spring, are considered excellent. They
are also sometimes boiled and served as Spinach.

Varieties. —

Common Corn SALAD.

Root-leaves rounded at the ends, smooth, three or four
inches long by about an inch in width. ‘The younger the
plants are when used, the more agreeable will be their
flavor.

LarcE Rounp-LEAVED.

Leaves larger, of a deeper green, thicker, and more succu-
lent, than those of the foregoing variety. It is the best sort
for cultivation. 'The leaves are most tender, and should be
cut for use while young and small.

LAarGE-SEEDED Rounp. Vil.

This is a sub-variety of the Large Round, and is much
cultivated in Germany and Holland. ‘The leaves are longer,
narrower, and thinner, and more tender when eaten; but the
Large Round is preferred by gardeners for marketing, as it
bears transportation better. ‘The seeds are about twice as

large.

Iratian Corn Satap. Vil.
Valerianella eriocarpa.

The Italian Corn Salad is a distinct species, and differs
from the Common Corn Salad in its foliage, and, to some

CRESS, OR PEPPERGRASS. 541

extent, in its general habit. It is a hardy annual, about
eighteen inches high. The radical leaves are pale-green,
large, thick, and fleshy, — those of the stalk long, narrow, and
pointed ; the flowers are small, pale-blue, washed or stained
with red; the seeds are of a light-brown color, somewhat
compressed, convex on one side, hollowed on the opposite,
and retain their vitality five years, — nearly twenty-two thou-
sand are contained in an ounce.

It is cultivated and used in the same manner as the species
before described. It is, however, earlier, milder in flavor,
and slower in running to seed. ‘The leaves are sometimes
employed early in spring as a substitute for Spinach; but
their downy or hairy character renders them less valuable for
salad purposes than those of some of the varieties of the
Common Corn Salad.

CRESS, OR PEPPERGRASS.

Lepidium sativum.

The Common Cress of the garden is a hardy annual, and a
native of Persia. When in flower, the stem of the plant is
smooth and branching, and about fifteen inches high. The
leaves are variously divided, and are plain or curled, accord-
ing to the variety; the flowers are white, very small, and
produced in groups, or bunches; seeds small, oblong, round-
ed, of a reddish-brown color, and of a peculiar, pungent
odor, — about fourteen thousand are contained in an ounce,
and they retain their germinative properties five years.

Soil and Cultivation. — Cress will flourish in any fair gar-
den soil, and is always best when grown early or late in the
season. ‘The seed vegetates quickly, and the plants grow
rapidly. As they are milder and more tender while young,
the seed should be sown in succession, at intervals of about a

342 SALAD PLANTS.

fortnight ; making the first sowing early in April. Rake the
surface of the ground fine and smooth, and sow the seed
rather thickly, in shallow drills six or eight inches apart.
Half an ounce of seed will be sufficient for thirty feet of drill.

To raise Seed. — Leave a dozen strong plants of the first
sowing uncut. They will ripen their seed in August, and
yield a quantity sufficient for the supply of a garden of ordi-
nary size.

Use. — The leaves, while young, have a warm, pungent
taste; and are eaten as a salad, either separately, or mixed
with lettuce or other salad plants. The leaves should be
cut or plucked before the plant has run to flower, as they
then become acrid and unpalatable. The curled varieties are
also used for garnishing.

Broap-LEAVED CrEss.

A coarse variety, with broad, spatulate leaves. It is some-
times grown for feeding poultry, and is also used for soups ;
but it is less desirable as a salad than most of the other
sorts.

Common or PLAIN-LEAVED CREss.

This is the variety most generally cultivated. It has plain
leaves, and consequently is not so desirable a sort for garnish-
ing. As a salad kind, it is tender and delicate, and considered
equal, if not superior, to the Curled varieties.

CurLED CrEss.
Garnishing Cress.

Leaves larger than those of the common plain variety, of a
fine green color, and frilled and curled on the borders in the
manner of some kinds of Parsley. It is used as a salad, and
is also employed as a garnish.

CRESS, OR PEPPERGRASS. 343

It is very liable to degenerate by becoming gradually less
curled. To keep the variety pure, select only the finest curled
plants for seed.

GoLpDEN Cress. Trans.

This variety is of slower growth than the Common Cress.
The leaves are of a yellowish-green, flat, oblong, scalloped
on the borders, sometimes entire, and of a much thinner tex-
ture than any of the varieties of the Common Cress. It is
very dwarf; and is consequently short, when cut as a salad-
herb for use. It has a mild and delicate flavor. When run
to flower, it does not exceed eighteen inches in height.

It deserves more general cultivation, as affording a pleasant
addition to the varieties of small salads.

The seeds are of a paler color, or more yellow, than those
of the other sorts.

NorMANDY CuRLED Cress. M<Int.

A very excellent variety, introduced by Mr. Charles M<In-
tosh, and described as being hardier than the other kinds, and
therefore better adapted for sowing early in spring or late in
summer.

The leaves are finely cut and curled, and make not only a
good salad, but a beautiful garnish. The seed should be
sown thinly, in good soil, in drills six inches apart. In
gathering, instead of cutting the plants over, the leaves
should be picked off singly. After this operation, fresh
leaves are soon put forth.

It is difficult to procure the seed true; the Common Curled
being, in general, substituted for it.

344 SALAD PLANTS.

CUCKOO FLOWER.
Small Water-cress. Cardamine pratensis.

‘A hardy, perennial plant, introduced from Europe, and
naturalized to a limited extent in some of the Northern
States. Stem about fifteen inches high, erect, smooth ; leaves
deeply divided, — the divisions of the radical or root leaves
rounded, those of the stalk long, narrow, and pointed; the
flowers are comparatively large, white, or rose-colored, and
produced in erect, terminal clusters; the seeds are of a brown
color, small, oblong, shortened on one side, rounded on the
opposite, and retain their vegetating powers four years, —
nearly thirty thousand are contained in an ounce.

Soil. —It succeeds best in moist, loamy soil; and should
have a shady situation.

Propagation and Cultivation. — It may be propagated from
seeds, or by a division of the roots. ‘The seeds are sown in
April or May, in shallow drills a foot asunder. ‘The roots
may be divided in spring or autumn.

Use. —'Vhe leaves have the warm, pungent taste common
to the Cress family ; and are used in their young state, like
Cress, as a salad. Medically, they have the reputation of
being highly antiscorbutic and of aiding digestion. ‘There
are four varieties : —

White Flowering. — A variety with white, single flowers.

Purple Flowering. — Flowers purple, single. Either of
these varieties may be propagated from seeds, or by a division
of the roots.

Double Flowering White. — Flowers white, double.

Double Flowering Purple.— A double variety, with purple
blossoms. These varieties are propagated by a division of
the roots. Double-flowering plants are rarely produced from
seeds.

THE DANDELION. 345

THE DANDELION.
Leontodon taraxacum.

The Dandelion, though spontaneously abundant, is not a
native of this country. Introduced from Europe, it has
become extensively naturalized, abounding in gardens, on
lawns, about cultivated lands; and, in May and June, often,
of itself alone, constituting no inconsiderable portion of the
herbage of rich pastures and mowing-fields.

It is a hardy, perennial plant, with an irregular, branching,
brownish root. ‘The leaves are all radical, long, runcinate,
or deeply and sharply toothed ; the flower-stem is from six to
twelve inches and upwards in height, leafless, and produces
at its top a large, yellow, solitary blossom; the seeds are
small, oblong, of a brownish color, and will keep three years.

Soil and Cultivation. — Although the Dandelion will thrive
in almost any description of soil, it nevertheless produces
much the largest, most tender, and best-flavored leaves, as
well as the greatest crop of root, when grown in mellow,
well-enriched ground. Before sowing, stir the soil, either by
the spade or plough, deeply and thoroughly ; smooth off the
surface fine and even; and sow the seeds in drills half an inch
deep, and twelve or fifteen inches apart. If cultivated for
spring greens, or for blanching for salad, the seed must be
sown in May or June. In July, thin out the young plants to
two or three inches apart; cultivate during the season in the
usual form of cultivating other garden productions; and, in
April and May of the ensuing spring, the plants will be fit
for the table.

For very early use, select a portion of the bed equal to the
supply required ; and, in November, spread it rather thickly
over with coarse stable-manure. About the beginning of
February, remove the litter, and place boards or planks on

four sides, of a square or parallelogram, in the manner of a
44

346 SALAD PLANTS.

common hot-bed, providing for a due inclination towards the
south. Over these put frames of glass, as usually provided
for hot-beds; adding extra protection by covering with straw
or other material in intensely cold weather. ‘Thus treated,
the plants will be ready for cutting two or three weeks earlier
than those in the open ground.

When grown for its roots, the ground must be prepared in
the manner before directed; and the seeds should be sown
in October, in drills fourteen or fifteen inches asunder. In
June following, thin out the young plants to two or three
inches apart; keep the ground loose, and free from weeds,
during the summer; and, in October, the roots will have
attained their full size, and be ready for harvesting, which is
usually performed with a common subsoil plough. After
being drawn, they are washed entirely clean, sliced, and dried
in the shade ; when they are ready for the market.

Use. —'The Dandelion resembles Endive, and affords one of
the earliest, as well as one of the best and most healthful,
of spring greens. ‘“ ‘The French use it bleached, as a salad ;
and if large, and well bleached, it is better than Endive,
much more tender, and of finer flavor.” The roots, after
being dried as before directed, constitute an article of consi-
derable commercial importance ; being extensively employed
as a substitute for, or mixed in various proportions with,
coffee.

It may be grown for greens at trifling cost; and a bed
twelve or fourteen feet square will afford a family an abun-
dant supply.

Under cultivation, and even in its natural state, the leaves
of different plants vary in a marked degree from each other,
not only in size, and manner of growth, but also in form.
Judicious and careful cultivation would give a degree of perma-
nency to these distinctions ; and varieties might undoubtedly
be produced, well adapted for the various purposes for which
the plant is grown, whether for the roots, for blanching, or
for greens.

ENDIVE. 347

ENDIVE.
Chicorium endivia.

Endive is a hardy annual, said to be a native of China and
Japan. When fully developed, it is from four to six feet in
height.. The leaves are smooth, and lobed and cut upon the
borders more or less deeply, according to the variety;
the flowers are usually of a blue color, and rest closely in the
axils of the leaves; the seeds are small, long, angular, and of
a grayish color; their germinative properties are retained
for ten years ; nearly twenty-five thousand are contained in
an ounce.

Soil. — All of the varieties thrive well in any good, mellow
garden soil. Where there is a choice of situations, select one
in which the plants will be the least exposed to the effects of
drought and heat.

Propagation. —'The plants can be raised only from seed.
This may be sown where the plants are to remain; or it may
be sown broadcast, or in close drills in a nursery-bed for
transplanting. If sown where the plants are to remain, sow
thinly in shallow drills a foot apart for the smaller, curled
varieties, and fifteen inches for the larger, broad-leaved sorts.
Thin out the plants to a foot asunder as soon as they are
large enough to handle, and keep the ground about them, as
well as between the rows, loose, and free from weeds, by
repeated hoeings. If required, the plants taken out in thin-
ning may be reset in rows at the same distances apart.

If sown in a nursery-bed, transplant when the young
plants have eight or ten leaves; setting them at the distances
before directed. ‘This should be done at morning or evening ;
and the plants should afterwards be watered and shaded for a
few days, until they are well established.

The first sowing may be made as early in spring as the
weather will permit; and a sowing may be made a month or

348 SALAD PLANTS.

six weeks after, for a succession: but as it is for use late in
autumn, or during the winter and spring, that Endive is most
required, the later sowings are the most important. These
are usually made towards the end of July.

Blanching. — Before using, the plants must be blanched ;
which is performed in various ways. ‘The common method
is as follows: When the root-leaves have nearly attained
their full size, they are taken when entirely dry, gathered to-
gether into a conical form, or point, at the top, and tied
together with matting, or any other soft, fibrous material ;
by which means, the large, outer leaves are made to blanch
the more tender ones towards the heart of the plant.

After being tied in this manner, the plants are sometimes
blanched by earthing, as practised with Celery or Cardoons.
This process is recommended for dry and warm seasons: but
in cold, wet weather, they are liable to decay at the heart;
and blanching-pots, or, in the absence of these, common
flower-pots, inverted over the plants, will be found a safe and
effectual means of rendering them white, crisp, and mild
flavored.

‘Some practise setting two narrow boards along each side
of the row; bringing them together at the top in the form of
a triangle, and afterwards drawing earth over them to keep
them steady. Some cover the dwarfish sorts with half-
decayed leaves, dry tanner’s bark, sand, coal-ashes, and even
sawdust; but all of these methods are inferior to the blanch-
pot or the tying-up process.”

Time required for Blanching. — In summer weather, when
vegetation is active, the plants will blanch in ten days; but
im cool weather, when the plants have nearly attained their
growth or are slowly developing, three weeks will be required
to perfect the operation.

Harvesting, and Preservation during Winter. — “ Before
frost sets in, they must be tied up in a conical form, as before
directed; and all dead or yellow leaves must be taken off.

ENDIVE. 349

Then take them up with a ball of soil to each, and put them
into light earth in a cellar or some warm building. Put only
the roots into the earth. Do not suffer the plants to touch
each other; and pour a little water round the roots after they
are placed in the earth. If they are perfectly dry when tied
up, they will keep till spring.” — Cord.

Seed. — 'I'wo or three vigorous plants, left unblanched, will
yield sufficient to supply a garden of ordinary size for years.
Half an ounce will sow a seed-bed of forty square feet.

Use. — “<The leaves are the parts used, and these only
when blanched to diminish their natural bitterness of taste.
It is one of the best autumn, winter, and spring salads.” —
M:Int.

Varieties. — The descriptions of many of the varieties have
been prepared from an interesting paper read before the
London Horticultural Society by Mr. Matthews, clerk of the
society’s garden.

The different sorts are divided into two classes, — the “ Ba-
tavian ” and the “ Curled-leaved.”

BaTAVIAN ENDIVES.

Under the Batavian Endives are included all the varieties
with broad leaves, generally rounded at the points, with the
margin slightly ragged or torn, but not curled. These are
called, by the French, Scarolles. As most of the sorts require
more room than the Curled-leaved kinds, the rows should be
about fourteen inches apart, and the plants thinned out from
nine to twelve inches in the rows.

Broap-LEAVED BaATAVIAN ENDIVE.
Common Yellow Endive, of the Dutch.

_ Leaves yellowish-green, large, long and broad, thick and
fleshy, the edges slightly ragged: when fully grown, they

350 SALAD PLANTS.

are about ten inches long, and an inch wide at the base; in-
creasing regularly in width towards the end, and measuring
five or six inches in diameter at the broadest part. The
leaves of the centre of the plant are of the same form, but
shorter, and much paler. ‘The plants form but little heart of
themselves; but the length of the outer leaves is such, that
they tie up well for blanching. In quality, as well as in ap-
pearance, it is inferior to the Curled sorts; and its flavor is
not so mild and agreeable as that of some of the other kinds
of Batavian endives.

Curtep Baravian Enpive. Thomp.

The leaves of this variety are neither so large nor so
broad as those of the Broad-leaved Batavian Endive: they
grow flat on the ground, and are curled at their edges. The
whole appearance of the plant is very different from the Com-
mon Broad-leaved ; approaching the Curled endives, in gene-
ral character. ‘The heart, which forms of itself, is small, and
lies close to the ground.

The plants require twelve or fourteen inches’ space between
the rows, and eight or ten inches in the row.

LarGE BaTAvVIAN ENDIVE.
Scarolle grande, of the French.

This differs from the Small Batavian Endive in the size
and shape of its leaves, which are broader and more rounded :
they are a little darker, but yet pale. ‘The inner ones are
turned over like the small variety, though not so regularly ;
but form a large, well-blanched heart, of good flavor. ‘This
and the Small Batavian will blanch perfectly if a mat is laid
over them, and do not require to be tied up. Both the Small
and the Large sorts are considered hardier than the Curled
varieties.

ENDIVE. 351

Lerruce-Leavep or Waite Batavian ENDIVE.
Searolle blonde. Vil.

Leaves broad and large, obtuse, ragged at the edges, of
a paler color and thinner texture than either of the other
Batayian sorts; the exterior leaves are spreading, fourteen
inches long, two inches wide at the base, and, growing regu-
larly broader to the end, measure six or seven inches in dia-
meter at the widest part; the central leaves are short, and
the head is less compact than that of the Common Broad-
leaved; the seeds are of a paler color than those of the
Green Curled Endive.

To blanch it, the leaves must be tied up; and it should be
grown for summer use, as it 1s comparatively tender, and will
not endure severe weather. It is best if used while young ;
for, when fully developed, the leaves are not tender, and, if
not well blanched, are liable to have a slightly bitter taste.

Sow in May or June, in rows fifteen inches apart, and thin
to a foot in the rows; or transplant, giving the plants the

Same space.

SMALL. BatTavian ENDIVE.
Scarolle courte, of the French.

Leaves whitish-green, broad, of moderate length, and
slightly cut at the edges. ‘The inner leaves are numerous,
and turn over like a hood at the end; forming a larger head
than any of the other kinds. It is one of the best of the
endives, and a valuable addition to our winter salads. It
blanches with little trouble ; and is mild and sweet, without
being bitter.

CurLED ENDIVEs.

Curled endives are those with narrow leaves, more or less
divided, and much curled. They are usually full in the
heart. The French call them, by way of distinction, Chi-

Zz
coreeés.

352 SALAD PLANTS.

Dutrcu GREEN CuRLED ENDIVE.

This approaches the Large Green Curled Endive in ap-
pearance and growth; but the divisions of the leaves are
deeper, the outer leaves are broader, not so much curled,
and the inner ones more turned into the heart: the outer
leaves are about ten inches long. It blanches well, and is

hardy.

GREEN CURLED ENDIVE.
Small Green Curled Endive.

Leaves six or seven inches long, finely cut, and beautifully
curled ; the outer leaves lying close to the ground, the inner
ones thickly set, forming a compact heart. Easily blanched,
very hardy, and well adapted for winter use. ‘The leaves are
longer, and of a darker-green color, than those of the Green
Curled Summer Endive, and will tie up much better for
blanching. It is a fortnight later.

Sow in rows a foot or fourteen inches apart, and thin to
six or eight inches in the row.

It may be quickly blanched by simply covering the plant
with a deep flower-pot saucer. In summer, while the plants
are growing vigorously, the process will be completed in
about a week: later in the season, two weeks, or even more,
may be necessary.

GREEN CuRLED SUMMER ENDIVE.

Leaves not quite so large as those of the Green Curled ;
finely and deeply cut: the outer ones are five or six inches
long, and grow close to the ground; the inner are short,
numerous, curled, and form a close, full heart. It is much
the smallest of any of the kinds, and is somewhat tender.
The outer leaves are so short, that they will not tie up;

ENDIVE. 3938

but blanch well by being covered simply with a flat garden-
pan, as directed for the Green Curled.

This variety is distinguished from the last named by its
shorter, broader, deeper cut, and less curled leaves: the head
is more solid at the centre, and is also much harder. The
seeds should be sown early ; for, if sown late, the plants are
liable to be affected by dampness and wet weather, and to rot
at the heart.

Cultivate in rows twelve or fourteen inches apart, and eight
or ten inches apart in the rows.

ITALIAN GREEN CURLED ENDIVE.

Leaves from ten to twelve inches long, deep-green, narrow,
and divided to the mid-rib. They grow erect, and the seg-
ments are much cut and curled.

It is a well-marked variety ; readily distinguished by the
length of the leaf-stalks, and the pinnatifid character of the
leaves. It blanches well, and is of good quality.

LarGE GREEN CuRLED ENDIVE.

A sub-variety of the Common Green Curled, of stronger
growth, and larger hearted. ‘The exterior leaves are ten or
twelve inches long, looser and more erect than those of the
last named: the inner ones are less numerous, and not so
much divided.

It is hardy, blanches quickly, and is not liable to decay at
the heart. ° ¢

Lone Iranian GREEN CURLED.

Leaves long, deeply divided, and more upright in their
growth than those of the Large Green Curled; the divisions
of the leaves are large, and toothed, or cut, but are not curled ;
the heart-leaves are few and short.

45

354 SALAD PLANTS.

The variety is quite distinct; and, though not so neat and
regular as some others, it is of excellent quality, and recom-
mended for cultivation.

Picrus Fine Curtep Enpive. Vil.

Exterior leaves seven or eight inches long, deeply lobed;
the lobes divided in the same manner as those of the
Common Green Curled. The inside leaves are finely cut,
and much curled; and form a kind of head more compact
than that of the Green Curled, but comparatively loose-
hearted.

It blanches well and quickly, and is a good variety ; though
neither its foliage nor its general habit presents any very
distinctive peculiarities.

Ru¥FFEC CURLED.
Chicorée frisée de Ruffec. Vil.

This variety attains a remarkable size, much exceeding that
of the Common Green Curled. The leaves sometimes mea-
sure nearly a foot and a half in length. Quality tender and
good.

SraGHorn ENDIVE.
Early Fine Curled Rouen. Vil.

A recently introduced variety. ‘The leaves are deep-green,
divided into numerous segments, not frilled or curled, but
much cut or jagged at the points, the borders having a
branched appearance ; whence the name. ‘The leaves gra-
dually shorten towards the centre of the plant, are more finely
cut, and become closer together; thus forming a moderately
firm heart, or head; less compact, however, than that of the
Green Curled Summer Endive.

It is well adapted to humid climates, is hardier than the

ENDIVE. 359

Common Green Curled, and is preferred by market-gardeners
for cultivation in autumn and winter.

TrIPLE-CurLED Moss Enpive. M:<Int.
Winter Moss Endive. Chicorée mousse. Vil.

This is a sub-variety of the Staghorn Endive, and compara-
tively of recent introduction. It is a unique sort, exceedingly
well curled; and, when the variety is genuine and the plant
well developed, has an appearance not unlike a tuft of
moss.

It is liable to degenerate ; and, though sometimes classed as
a Winter Endive, is less hardy than many other sorts.

It may be grown in rows a foot apart, six inches being
allowed between the plants in the rows.

Wuitere CurRLED or Ever-BLANCHED Enpive. Vil.

Leaves pale yellowish-green, nearly white when young,
ten inches long, rather narrow, lobed, cut, and beautifully
frilled, or curled, on the borders; the upper surface of the
mid-ribs generally tinged with red. The leaves of the centre
are not numerous, and much curled: resting upon those of
the exterior, they form no head, but leave the heart loose
and open.

It is distinguished from all others by its color; both the
leaves and the seeds being paler than those of any other sort.
Its principal recommendation is signified in the name; but it
should be used while young, cut and served in the form of
lettuce. It is then tender and of good quality; though the
plants yield a small amount of salad, compared with many
other sorts. When fully grown, the leaves become tough,
and often bitter. As a variety for winter culture, it is of
little value.

356 SALAD PLANTS.

HORSE-RADISH.
Cochlearia armoracia. Nasturtium armoracia.

Horse-radish is a hardy perennial, introduced from Europe,
growing naturally along old roads, and about gardens and
waste places in long settled towns. ‘The root is white within
and without, long, nearly cylindrical, and from an inch to two
inches and a half in diameter; stalk two feet or more in
height, smooth and branching ; the radical leaves are from
fifteen to eighteen inches in length, oval-oblong, and toothed
on the margin, — those of the stalk narrow, pointed, smooth,
and shining; the flowers are white, and are put forth in
June; the seed-pods are globular, but are very rarely formed,
the flowers being usually abortive.

There is but one variety.

Propagation and Culture. — “ Propagation is always effect-
ed by planting portions of the roots, which grow readily.
The soil most conducive to it is a deep, rich, light sand, or
alluvial deposit, free from stones or other obstructions ; as, the
longer, thicker, and straighter the roots are, the more they
are valued. ‘There is scarcely another culinary vegetable, of
equal importance, in which cultivation is, in general, so greatly
neglected as inthis. It is often found planted in some obscure
corner of the garden, where it may have existed for years;
and is only visited when needed for the proprietor’s table.
The operation of hastily extracting a root or two is too often
all that is thought of; and the crop is left to fight its way
amongst weeds and litter as best it may.” — M*Int.

A simple method of cultivation is as follows: Trench the
ground eighteen inches or two feet deep, and set the crowns
or leading buds of old roots, cut off about three inches in
length, in rows a foot apart, and nine inches from each
other in the rows; cover six inches deep, and cultivate in the
usual manner during the summer. ‘The shoots will soon

LETTUCE. ood

make their appearance, and the large leaves of the plant
completely occupy the surface of the bed. After two seasons’
growth, the roots will be fit for use.

Taking the Crop.—Its season of use is from October till
May; and, whenever the ground is open, the table may be
supplied directly from the garden.

For winter use, take up the requisite quantity of roots in
November, pack them in moist sand or earth, and store in the
cellar, or in any situation out of reach of frost.

Use. —The root shredded or grated, with the addition of
vinegar, is used as a condiment with meats and fish. It has
an agreeable, pungent flavor; and, besides aiding digestion,
possesses other important healthful properties.

LETTUCE.

Lactuca sativa.

Lettuce is said to be of Asiatic origin. It is a hardy, annual
plant, and, when fully developed, from two to three feet in
height, with an erect, branching stem. The flowers are com-
pound, yellow, usually about half an inch in diameter; the
seeds are oval, flattened, and either white, brown, or black,
according to the variety, —nearly thirty thousand are con-
tained in an ounce, and their vitality is retained five years.

Soil. — Lettuce succeeds best in rich and comparatively
moist soil; and is also best developed, and most crisp and
tender, if grown in cool, moist weather. A poor soil, and a
hot, dry exposure, may produce a small, tolerable lettuce
early in spring, or late in autumn; but, if sown in such situa-
tions during the summer months, it will soon run to seed, and
prove nearly, if not entirely, worthless for the table. The
richer the soil may be, and the higher its state of cultivation,
the larger and finer will be the heads produced ; and the

358 SALAD PLANTS.

more rapidly the plants are grown, the more tender and
brittle will be their quality.

Propagation. — It is always grown from seeds, which are
small and light; half an ounce being sufficient to sow a nur-
sery-bed of nearly a hundred square feet. It is necessary that
the ground should be well pulverized and made smooth be-
fore it is sown, and the seeds should not be covered more
than a fourth of an inch deep.

Cultivation. —Some recommend sowing where the plants
are to remain, in drills from ten to fifteen inches apart,
and thinning the plants to nearly the same distance in the
lines; adapting the spaces between the drills, as well as be-
tween the plants in the drills, to the habit and size of the
variety in cultivation. Others recommend sowing in a small
nursery-bed, and transplanting. ‘The process of transplanting
unquestionably lessens the lability of the plants to run to
seed, and produces the largest and finest heads.’ The first
sowing in the open ground may be made as soon in March
or April as the frost leaves the ground; and, if a continued
supply is desired, a sowing should afterwards be made, at
intervals of about four weeks, until September. “ During
spring, the young crops must be protected from frost, and in
summer from drought by copious manure-waterings and fre-
quent stirring of the ground between the plants. In the
growing season, every stimulant should be applied ; for much
of the excellence of the crop depends on the quickness of its
growth.”

Forcing. — Lettuce is now served at table the year round ;
not, of course, of equal excellence at all seasons. Sowings
are consequently required for each month: those intended
for the spring supply being made from December to Febru-
ary ; about twelve weeks being required for its full develop-
ment, when reared in the winter months. The seed is sown
rather thinly, broadcast, in a hot-bed; and, when the plants
have made two or three leaves, they are pricked out to three

LETTUCE. 359

or four inches apart in another portion of the bed, — thus
affording them more space for growth, and opportunity to
acquire strength and hardiness. When two or three inches
high, they are finally transplanted into yet another part of the
bed, at distances corresponding with the size of the variety,
varying from ten to fourteen inches in each direction. As
the plants increase in size, the quantity of air should be in-
creased ; and water should be given, whenever the surface of
the bed becomes dry. In severe cold or in cloudy weather, and
almost always at night, straw matting (made thick and heavy
for the purpose), woollen carpeting, or a similar substitute,
should be extended over the glass, for the retention of heat.

Some practise transplanting directly from the nursery-bed
to where the plants are to remain; but the finest Lettuce is
generally obtained by the treatment above described.

“‘Lettuces are sometimes required for cutting young, or
when about two inches high. These are termed, by the
French, Laitues @ couper. The small, early sorts (such as
the Hardy Hammersmith and Black-seeded Gotte) are pre-
ferred for this purpose; but any sort that is green or pale-
green, and not brown or otherwise colored, will do. They
should be sown in the open ground about once a week, or
every ten days, from April, throughout the season. In win-
ter, they are best raised on heat. They should be sown
rather thickly in drills six inches apart.” — Thomp.

To save Seed. — “This should be done from plants raised
from early sowings. ‘The finest specimens should be select-
ed; avoiding, however, those that show a disposition to run
quickly to seed. Those that heart readily, and yet are slow
to run up, are to be preferred. Care should be taken that
no two different varieties be allowed to seed near each other,
in order that the sorts may be kept true. The seed which
ripens first on the plant is the best: therefore it should be
secured, rather than wait for the general ripening. The
branchlets which first ripen their seed should be cut off, and

o

560 SALAD PLANTS.

laid on a cloth in the sun; or, when the forward portion of
the seed is as near maturity as will safely bear without shak-
ing off, the plants should be carefully pulled up, and placed
upright against a south wall, with a cloth under them to
perfect their ripening. ‘The seed should in no case be de-
pended on without trial. Plants from seeds two years old
heart more readily than those from one-year-old seed.” —
Thomp.

Use. —<‘ Lettuce is well known as one of the best of all
salad plants. It is eaten raw in French salads, with cream,
oil, vinegar, salt, and hard-boiled eggs. It is also eaten
by many with sugar and vinegar; and some prefer it with
vinegar alone. It is excellent when stewed, and forms an
important ingredient in most vegetable soups. It is eaten at
almost all meals by the French; by the English after dinner,
if not served as adjuncts to dishes during the repast; and
by many even at supper. In lobster and chicken salads, it is
indispensable; and some of the varieties furnish a beautiful
garnish for either fish, flesh, or fowl.

“Tn a raw state, Lettuce is emollient, cooling, and in some
degree laxative and aperient, easy of digestion, but contain-
ing no nourishment.”

Varieties. —'These are exceedingly numerous. Some are
of English origin; many are French and German; but com-
paratively few are American. The number of kinds grown
to any considerable extent in this country is quite limited.
Cultivators generally select such as appear to be best adapted
to the soil and climate of their particular locality ; and, by
judicious management, endeavor to give vigor and hardiness
to the plants, and to increase the size, compactness, and
crispy quality of the head. Some of the varieties have thus
been brought to a remarkable degree of perfection; the
plants producing heads with as much certainty, and nearly as
well proportioned and solid, as those of the Common Cab-
bage.

LETTUCE. 361

They are generally divided into two classes ;. viz., Cabbage
lettuces and Cos lettuces.

Cabbage Lettuces. —

Brown Dotcu.
Black-seeded. Vil.

Head of medium size, rather long and loose; the leaves,
which coil or roll back a little on the borders about the top
of the head are yellowish-green, washed or stained with
brownish-red, —the surplus leaves are large, round, waved,
green, washed with bronze-red, and coarsely, but not pro-
minently, blistered; diameter twelve to fourteen inches;
weight about eight ounces.

This Lettuce cabbages readily, forms a good-sized head,
is tender, of. good quality, hardy, and tolerably early. It
does not, however, retain its head well in dry and warm
weather; and, as it is little affected by cold, seems best
adapted to winter or very early culture. It resembles the
Yellow-seeded Brown Dutch, but is not so early, and the head
is looser and larger.

Brown SiLesiAN or Marsertues Cappace. Vil.
Brown Batavian.

Head green, tinted with brown, remarkably large, — not
compactly, but regularly, formed; ribs and nerves of the
leaves large and prominent; the leaves disconnected with
the head are large, bronze-green, coarsely blistered, and
frilled and curled on the margin. The diameter of a well-
grown plant is about eighteen inches, and its weight twenty-
eight ounces. ‘The seeds are white.

This Lettuce, though somewhat hard, is brittle and mild
flavored, but is better when cooked than when served in its
crude state as a salad. It is a hardy, late sort; succeeds well

in winter, and retains its head a long period; but is rarely
46

362 SALAD PLANTS.

employed for forcing, on account of its size,—one of the
plants occupying, in a frame or hot-bed, the space of two
plants of average dimensions.

Brown WINTER CABBAGE. Vil.
Large Brown Winter.

Head of medium: size, green, washed or stained with
brownish-red, regularly formed, and moderately compact ;
the exterior leaves are round and short, much wrinkled, and
coarsely blistered. When grown in winter or in cool wea-
ther, the plants measure fourteen inches in diameter, and
weigh from fourteen to sixteen ounces. The seeds are
white.

Hardy, and well adapted for winter culture. The heads
are not so firm as those of some varieties; but they are well
retained, blanch white and tender, and are of excellent
flavor.

Earty oR SuMMER CaPE.
Royal Cape.

Head roundish, usually well formed, and moderately close
and firm; the outer leaves are large, loose, golden-green,
undulated, and coarsely blistered; the interior leaves are
more finely blistered, and nearly of the same color as those
of the outside; head, when divided, yellowish to the centre ;
the plants, when fully grown, measure nearly a foot in diame-
ter, and weigh from six to ten ounces.

The variety is not well adapted for forcing or for early cul-
ture in the open ground. As a summer Lettuce, it is one of
the best; enduring the heat well, and not running soon to
seed. ‘Though not so crisp and brittle as some of the win-
ter or spring grown varieties, it is comparatively well flavored
and of good quality. It is similar to the Summer or Royal

Cabbage.

LETTUCE. 363

EARLY SIMpPson.
Hative de Simpson. Vil.

Head large, pale-green, a little irregular in its form, and
only of medium solidity; the outside leaves are large and
broad, plaited, and much blistered; diameter fourteen or fif-
teen inches; weight twelve or fourteen ounces; seeds white.

This Lettuce is brittle, and of excellent flavor; but its
head is not compactly formed. Its season is near that of the
Versailles Cabbage; but it runs quicker to seed. It is said
to be an American variety, and is much grown in the vicinity
of New-York City for marketing.

Earty WuitrE Sprine oR BuAcK-SEEDED GorTE. “Trans.

A small spring Cabbage Lettuce, growing close to the
ground. Its heart is hard and firm, and measures about four
inches in diameter when stripped of its outer leaves; color
pale-green; the leaves are thin, nearly round, rugose, and
waved on the margin.

This Lettuce comes early into use, and, besides, is of excel-
lent flavor; but its chief merit is, that it remains longer than
almost any other sort before running to seed, and even some-
times bursts before the flower-stem is formed. It is one of
the smallest of the Cabbage lettuces, and somewhat resem-
bles the Tennis-ball ; from which, however, it differs in the
leaves being more curled and of a lighter-green color, and
by not running to seed so soon by three weeks or a month.

The variety has black seeds; and this fact should be par-
ticularly attended to in obtaining it from seedsmen, as the
White-seeded Gotte lettuces run much sooner to flower.
Various other Gotte lettuces are described by authors. <« All
are of great merit, but are little cultivated in the United
States. Where small, hard, compact, and delicate sorts are
required, this class should be selected.”

364 SALAD PLANTS.

Enpive-Leavep. Vil.
Laitue chicorée.

This variety forms no head. ‘The leaves are finely frilled
and curled, and spread regularly from a common centre in
the form of a rosette. A well-developed plant resembles
Curled Endive. It appears to be nearly identical with the
Green Curled Lettuce.

The seeds are black, and smaller than those of any other
variety. |

ENGLisH ENpDIvE-LIKE CURLED-LEAVED. Vil.

Like the Common Green Curled Lettuce, this variety forms
no head. The plant has the form of a rosette, and the foli-
age a silvery-gray appearance. ‘The leaves are short, undu-
lated on the border, but not frilled and curled like the
Common variety; nerves purplish; the heart of the plant
is large and full; seeds black.

This Lettuce is hardy, tender, and well flavored, and
equal, if not superior, to the Common Green Curled, both in
respect to quality and its adaptation to winter culture.

GREEN CURLED.
Curled. Endive-leaved. Boston Curled.

The Green Curled strongly resembles, if it is not identi-
cal with, the Endive-leaved. When well grown, the plant
measures about ten inches in diameter, and is one of the
most beautiful of all the lettuces. ‘The exterior leaves are
finely frilled and curled, and of a rich, golden-green color ;
the central leaves are smaller, but frilled and curled like
those of the exterior. When in perfection, the plants have
the form of a rosette, and make an excellent garnish. The
seeds are white.

LETTUCE. 365

It is hardy, well adapted for forcing, and is extensively
grown in the vicinity of Boston, Mass., for early marketing.
As respects its value for the table, it cannot be considered
equal to many of the Cabbage varieties, as it is deficient in
crispness, and tenderness of texture, — qualities essential in
all salad plants. Its recommendations are its hardiness, its
adaptation to early culture and forcing, and _ particularly
its beautiful appearance.

Market-gardeners and cultivators make three sub-varieties,
which are known as ‘ Single-curled,” “ Double-curled,” and
«<'Priple-curled ;” the difference consisting in the finer frill-
ing, or curling, of the last named. A well-grown plant
resembles some varieties of Endive; whence the term
‘« Endive-leaved.”

GREEN WINTER CABBAGE.
Hardy Winter Cabbage. Morine. Vil.

Head pale-green, of medium size, round and regular, firm
and solid; leaves of the head much wrinkled, and coarsely
blistered ; the outside leaves are broad and large, glossy-green,
wrinkled and blistered like those composing the head. Win-
ter-grown plants will measure in their full diameter about
twelve inches, and weigh from fourteen to sixteen ounces.
Seeds white.

The Green Winter Cabbage Lettuce is tender, and of
excellent flavor, particularly if cultivated in cool weather.
It is hardy, forms its head promptly and uniformly, is slow
in the development of its flowers, and must be classed as one
of the best of the hardy, winter varieties.

HammMersmMitH Harpy. M<Int.

Hardy Green Hammersmith. Early Frame. Early Dwarf Dutch.
Green Dutch.
A popular, old variety, with a comparatively small, dark-
green head. The leaves are much wrinkled, concave, thick,
and fleshy ; the seeds are white.

366 SALAD PLANTS.

It is considered the hardiest sort in cultivation, and is one
of the best for growing in winter or for forcing. When
raised in spring, late in autumn, or in cool, moist weather,
the plants attain a diameter of nearly ten inches, and weigh
from six to eight ounces; but summer-grown specimens are
much smaller, rarely measuring more than six or seven inches
in diameter, or weighing above three or four ounces. In
warm, dry weather, it soon runs to seed.

Ick CappacE. “Trans.

This variety belongs to the division of the Silesian or
Batavian lettuces, and must not be confounded with the
White Cos. The leaves are of a light shining green,
blistered on the surface, much undulated, and slightly jagged
g, and five or six
inches broad; the outer leaves spread a little at the top,
but grow close at the heart. It blanches without tying up,
and becomes white, crisp, and tender.

The Ice Cabbage Lettuce comes into use with the White

Silesian, from which it differs, as it also does from any other

on the edges, nearly erect, eight inches lon

of its class, in being much more curled, having a lucid, spark-
ling surface (whence probably its name), and not turning
in so much at the heart. It lasts as long in crop as the

White Silesian.

IMPERIAL Heap.
Turkey Cabbage. Union.

A large and excellent variety, but inferior to the Versailles
or the Ice Cabbage. Head large, regular, a little oblong, of
a dull, pale-green color, and not compactly formed; the
outside leayes are large, rounded, undulated or waved on the
borders, thin in texture, and of a soiled or tarnished light-
green color; diameter fourteen inches; weight twelve to
fifteen ounces; seeds white.

. LETTUCE. ; 367

This is a crisp and tender lettuce, though sometimes slightly
bitter. It is not early, and soon shoots up to seed; but is
quite hardy, and well adapted for winter cultivation.

The Imperial Head, or Imperial Cabbage Lettuce, with
white seeds, was at one period more generally cultivated in
small gardens than any other variety; and though some of
the recently introduced sorts excel it, not only in size, but
in tender consistency and flavor, the Imperial is still exten-
sively cultivated and much esteemed.

With the exception of the color of its seeds, it resembles

the Turkey Cabbage.

Inpra.
Large India.

Head large, moderately compact; leaves large, with coarse
and hard mid-ribs and veins. Its recommendation is its
remarkable adaptedness to summer culture; as it withstands
heat and drought, and retains its head to a remarkable degree
before running to seed. For the table, it is inferior to many
other sorts ; although the large ribs and veins of the leaves are
comparatively brittle, and of tender texture.

Larct Brown CasppacE or Moeut.
Grosse brune paresseuse. Vil. Large Gray Cabbage. Mammoth.

Head remarkably large, round, regularly formed, grayish-
green, tinted or washed with reddish-brown at the top: the
leaves not composing the head are large, plaited, coarsely
blistered, of a grayish-green color, stained here and there with
spots of pale-brown. ‘The diameter of a well-grown plant is
about fourteen inches, and its weight nearly a pound; seeds
black.

The Large Brown Cabbage Lettuce is crisp and tender,
but is sometimes slightly bitter. Its season is near that of the
Versailles; but it is slower in forming its head, and sooner

368 SALAD PLANTS.

runs to flower. It is hardy, good for forcing,and well adapted
for cultivation during winter. In summer, the heads are com-
paratively small, and loosely formed.

Larcre Rep CABBAGE.
Rouge charteuse. Vil.

Head green, washed with red, of medium size, regularly
but loosely formed ; the exterior leaves are large, undulated,
blistered, and stained with brownish-red, like those of the
head ; diameter thirteen or fourteen inches; weight twelve
ounces ; seeds black.

Its season is near that of the Large Brown Cabbage. When
grown in warm weather, the head is small, and the plant soon
runs to seed: in winter, the head is much larger, more solid,
and longer retained. It resembles the Brown Dutch, but dif-
fers in the deeper color of the leaves.

Larce WINTER CABBAGE OR MADEIRA.
Laitue passion. Vil.

Head of medium size, regular in form, not compact, green,
washed with red at the top: the leaves not composing the
head are broad and large, a little undulated or waved on the
border, plaited or folded at the base, thin in texture, some-
what blistered, and stained with spots of clear brown. When
grown in winter, or in cool, moist weather, the plants will
measure about a foot in diameter, and weigh nearly a pound.
Seeds white.

It is quite brittle, though not remarkable for tenderness of
texture ; hardy ; succeeds well when grown in cold weather ;
and remains long in head before shooting up to seed. Sea-
son, the same with that of the Green Winter Cabbage.

LETTUCE. 369

Matta or Ice CABBAGE.
Ice Cos. Drumhead. White Cabbage. De Malte. Vil.

In its general character, this variety resembles the White
Silesian. The head is remarkably large, somewhat flattened,
compact, pale-green without, and white at the centre; the
outer leaves are large and broad, glossy-green, and coarsely
blistered ; the mid-ribs and nerves are large and prominent.
The extreme diameter of a full-grown plant is about sixteen
inches, and the weight from twenty to twenty-four ounces.
The seeds are white.

The variety heads readily, blanches naturally, and is crisp,
tender, and well flavored. It is hardy, but not early; and
remains long in head without running to seed.

It is extensively cultivated in England; and in some locali-
ties succeeds better, and is of finer quality, than the White
Silesian or Marseilles Cabbage. The name is derived from
the glazed or polished surface of the leaves.

NEAPOLITAN.
Naples Cabbage.

Plant dwarfish ; head of large size, round, regularly formed,
solid, — when in perfection, resembling a well-developed cab-
bage ; the exterior leaves are broad and large, green, frilled
on the margin, and coarsely blistered. If well grown, the
plants will measure sixteen inches in diameter, and weigh
from twenty to twenty-four ounces. Seeds white.

The Neapolitan Lettuce blanches naturally, is well flavored,
and so slow in the development of its flower-stalk, that the
heads are sometimes artificially divided at the top to facilitate
its growth, and to secure the seeds, a supply of which is
always obtained with difficulty ; as, aside from the tardiness of
the plant in flowering, the yield is never abundant.

It is not so good for forcing as many others, and must be

classed as a summer rather than as a winter variety.
|

370 SALAD PLANTS.

PatatinE. Vil.
Brown Cabbage.

A variety of medium size, with a round, somewhat depressed
head, ‘stained with red about the top. ‘The foliage is yellow-
ish-green, strongly marked or clouded with brownish-red.
Extreme diameter of the plant ten or eleven inches; weight
about twelve ounces. ‘The seeds are black.

It is remarkably crisp and tender; of excellent flavor; yields
a large quantity of salad in proportion to its size ; flourishes
well at all seasons, even during winter; and must be classed
as one of the best, and recommended for general cultivation.

SporreD CanppacE (Biack-SEEDED).
‘Sanguine a graine noire. Vil.

The heads of this variety are of medium size, round and
regular in their form, and comparatively solid ; the sides are
brownish-red, but at the crowns the color is changed to clear,
bright-red ; the outer leaves are short, broad, and round, and
strongly marked or clouded with brownish-red, like those
composing the head. If grown in winter or in cool weather,
the plants attain a diameter of about twelve inches, and will
weigh twelve ounces.

It retains its head longer than almost any other variety ;
and, though sometimes slightly bitter, is considered superior to
the White-seeded. Compared with the last-named, the head is
not so well formed, the foliage is deeper colored, and it is not
so well adapted for forcing or for cultivation during winter.

SporreD CapBaGE (WHITE-SEEDED).
Sanguine a graine blanche. Vil.
Head yellowish-green, spotted and clouded with brown-
ish-red, of medium size, round and regular. ‘The surplus
leaves are small and numerous, round, prominently blistered,

LETTUCE. 371

copper-green, streaked and variegated with brownish-red.
Summer-grown plants will measure ten inches in diameter,
and weigh about eight ounces. Winter-grown plants, or
those grown in cool and moist weather, will give an increase
of the diameter, and weigh nearly a pound.

It is a brittle, well-flavored lettuce, hardy, and well
adapted for growing in frames during winter. When grown
in the summer months, the head is seldom well formed, and
the plants soon run to seed.

Stone TEnnts-BAtt.
Gotte lente 4 monter. Vil.

Plant quite small, with a uniformly green, regular, solid
head ; all of the leaves to the heart being strongly wrinkled
and coarsely blistered. ‘The exterior leaves are comparatively
few and small, green, undulated, and prominently blistered.
Summer-grown plants measure six or seven inches in diame-
ter, and weigh about three ounces. When grown early or
late in the season, or under the influence of cool and moist
weather, the plants attain a larger size; often measuring nine
or ten inches in diameter, and weighing eight ounces. The
seeds are black.

The Stone Tennis-ball hearts well, is of excellent quality,
and, in proportion to its size, yields a large quantity of salad.
It retains its head a long period, even in warm weather, with-
out shooting up to seed; and, as most of the leaves of the
plant are embraced in the head, it occupies but a small space
of ground in cultivation. Hardy and early.

SuMMER CABBAGE.

Large White Cabbage. Royal Cabbage. Summer Blond. Vil.
Sugar Cabbage.
Foliage pale yellowish-green ; head of medium size, round,
somewhat flattened, firm and close; the leaves composing it

372 SALAD PLANTS.

are wrinkled and blistered, — those of the outside being fre-
quently torn and broken on the margins about the crown.
The entire diameter of a well-grown plant is about twelve
inches, and the weight from ten to twelve ounces. ‘The seeds
are white.

It is one of the best sorts for summer cultivation, as it not
only forms its head readily in warm and dry weather, but
remains long in head before running to flower. For forcing,
or for sowing early in the season, some other varieties would
succeed better. ‘Though sometimes slightly bitter, it is crisp,
tender in texture, appears to be adapted to our climate, and
is recommended for cultivation.

TEnnis-Batt.
Green Ball. Button. Capuchin. Hardy Hammersmith. Vil.

One of the oldest and most esteemed of the Cabbage let-
tuces. The head is below medium size, dark-green, remark-
ably solid if grown in cool weather, but often loose and
open-hearted if cultivated during the summer months; the
surplus leaves are few in number, deep-green, slightly curled,
and broadly, but not prominently, blistered; the seeds of the
genuine variety are black.

The Tennis-ball Lettuce is remarkable for its extreme har-
diness. Winter-grown plants, or those raised in cool, moist
weather, will measure about ten inches in diameter, and weigh
eight ounces; whilst those raised under opposite conditions
rarely exceed seven or eight inches in diameter, or weigh
more than four or five ounces.

It is slow in running to seed, and the head blanches white
and tender. It requires little room in frames in winter, and
yields a great return in spring, as almost the whole plant is
eatable.” A large Cabbage Lettuce, tinted with brown about

the head, is erroneously known in some localities as the
‘*‘Tennis-ball.”

LETTUCE. a10

TuRKEY CABBAGE.

Similar to the Imperial Head; the principal if not the only
difference consisting in the color of the seeds, which are

black.

VERSAILLES. Vil.
Swedish. Blond Versailles. Sugar-lettuce.

Head pale yellowish-green, large, long, and compactly
formed ; the exterior leaves are large, numerous, wrinkled, and
coarsely blistered. When in its greatest perfection, the ex-
treme diameter of the whole plant is about fourteen inches, and
its weight twelve or fourteen ounces. ‘The seeds are white.

This variety forms its head quickly and uniformly ; cabbages
white and crisp; is slow in shooting up to seed; flourishes:
in almost every description of soil, and at all seasons, except,
perhaps, in extreme cold; and, though sometimes slightly
bitter to the taste, is crisp, tender, and of good quality. |

With the exception of its paler color, it resembles the
Neapolitan. It is one of the best of all varieties for summer
cultivation.

VicrorIA OR ReED-BorpDERED. Vil.

An excellent early and hardy variety. ‘The head is of
medium size, tinted or washed with red at the top, round
and regular in form, and comparatively solid; leaves large,
yellowish-green, wrinkled, and blistered. If grown in sum-
mer, the plants measure eight or nine inches in diameter, and
weigh four ounces. In cool weather, the plants attain a dia-
meter of twelve inches, and weigh from ten to twelve ounces ;
seeds white.

The Victoria Lettuce is larger than the ‘Tennis-ball, heads
freely, and is crisp and well flavored. When sown in sum-
mer, it soon runs to flower; but, in cool weather, the heads
are well retained.

374 SALAD PLANTS.

Wuire Gorre (Biack-SEEDED). Vil.

A small, low-growing, yellowish-green Cabbage Lettuce,
with a comparatively loose head. ‘The plants rarely measure
more than six inches in their full diameter, or weigh above
four ounces.

It is one of the earliest of all the lettuces, crisp, of good
flavor, and well adapted for forcing or for frame culture.
Besides the distinction in the color of the seeds, it differs
from the White-seeded White Gotte in its smaller and more
loosely formed heads.

Wuitt Gorre (WuitEe-SEEDED). Vil.
White Tennis-ball.

This variety has a small, long, firm, and close head ; and is
uniformly of a yellowish-green color. ‘The outer leaves are
small, light greenish-yellow, waved on the borders, and pro-
minently blistered. The plant is of small dimensions ; rarely
measuring more than six or seven inches in diameter, or
weighing above three ounces. ‘The variety is early, crisp,
and well flavored, but soon runs to seed, and is much better
adapted for growing in winter, or for forcing, than for culti-
vation in the summer months.

Wuite SILESIAN, oR WHITE Batavian. Vil.
Drumhead Cabbage. Large Drumhead. Spanish.

One of the largest of the Cabbage lettuces. Head golden-
green, tinted with brownish-red about the top, regularly but
not compactly formed. ‘The outer leaves are large and broad,
yellowish-green, bordered with brown, wrinkled, and coarsely
blistered. When well grown, the entire diameter of the
plant is about eighteen inches, and its weight twenty ounces.
The seeds are white.

LETTUCE. 375

This variety appears to be adapted to all seasons. It is
hardy, retains its head well, withstands heat and drought,
blanches white and crisp, and is of excellent flavor. It suc-
ceeds well in frames ; but, on account of its large size, is not
a profitable sort for forcing.

A variety, known as the “ Tennis-ball” in some localities,
is very similar to this; and the “ Boston Cabbage” of New
England, if not identical, seems to be but an improved form

of the White Silesian.

Wuitt STONE CABBAGE.
Large Golden Summer Cabbage.

Head of medium size, yellowish-green, stained with brown-
ish-red, firm and solid. When fully developed, the entire
diameter of the plant is about fourteen inches, and its weight
sixteen ounces. The seeds are white.

This lettuce is brittle, of tender texture and good quality,
though it is sometimes slightly bitter. It is hardy, heads
readily, is slow in running to flower, succeeds well in warm
and dry weather, and is also well adapted for frame-culture
or for forcing.

YxELLow-SEEDED Brown Dutcu. Vil.
White Dutch. American Brown Dutch.

Head of medium size, yellowish-green, variegated with red,
rounded at the top, and tapering to a point at the base ; com-
pact; seeds yellow.

A half-early sort, of good quality, hardy, and well adapted
for winter culture, or for sowing early in spring. It some-
what resembles the Black-seeded Brown Dutch: but, apart
from the difference in the color of the seeds, its foliage is more
blistered, and more colored with red ; and the plant produces
numerous sprouts, or shoots, about the base of the head.

376 SALAD PLANTS.

COS LETTUCES.

These are quite distinct from the Cabbage lettuces before
described. The heads are long, erect, largest at the top, and
taper towards the root, — the exterior leaves clasping or
coving over and around the head in the manner of a hood,
or cowl. As a class, they are remarkable for hardiness and
vigor; but the midribs and nerves of the leaves are compara-
tively coarse and hard, and most of the kinds will be found
inferior to the Cabbage lettuces in crispness and flavor. They
are ill adapted for cultivation in dry and hot weather; and
attain their greatest perfection only when grown in spring or
autumn, or in cool and humid seasons.

Varieties. —

ALPHANGE OR FLORENCE Cos (Biack-SEEDED). Vil.

In the form of the head, and in its general character, this
variety resembles the White-seeded. Both of the sorts are
remarkable for size, for hardiness and healthy habit, for the
length of time they remain in head before running to seed,
and for the brittle and tender character of the ribs and nerves
of the leaves.

Besides the difference in the color of the seeds, the head
of this variety is smaller, and the foliage paler, than that of
the White-seeded.

ALPHANGE OR FLORENCE Cos (WuireE-SEEDED). Vil.
Magnum Bonum Cos.
Head large, long, not compact, and forming well only when
the exterior leaves are tied loosely together. The midribs
and nerves of the leaves are large, but brittle, and of tender

texture.

COS LETTUCES. 377

It is ten or twelve days later than the Green Paris Cos,
retains its head well, is hardy and of healthy habit, but is
deficient in flavor, and inferior to either of the Paris sorts.

ARTICHOKE-LEAVED. Vil.

This variety forms no head; and, in its foliage and gene-
ral habit, is quite distinct from all of the Cos varieties. The
leaves are numerous, twelve or fourteen inches long; of a
lively-green color, often stained with brownish-red; erect,
narrow, pointed, and toothed on the margin, like those of
the Artichoke. Before blanching, the leaves are slightly
bitter; but mild, crisp, and tender, with no savor of bitter-
ness, after being blanched. The seeds are black.

The plant grows uprightly, groups its leaves together, and
thus blanches the interior parts spontaneously ; but a much
larger portion will be fit for use, if the leaves are collected,
and tied loosely about the tips in the manner of treating Cos
lettuces.

It is remarkably hardy, slow in running to flower, and the
seeds may be sown till August. Late in the season, it is mild
and pleasant, and furnishes a tender salad when most of the
Cos lettuces become bitter and strong-flavored.

Batu Green Cos. MéInt.

This variety has much merit as a hardy, winter, green sort ;
and is nearly related to the Brown Cos, but is less brown
on the outer leaves: but, while that has white seeds, the
seeds of this variety are black. Hence there are found,
upon the catalogues of seedsmen, Black-seeded Bath, or
Brown Cos; and White-seeded Bath, or Brown Cos; the
latter seeming to be the hardiest, while the former appears

to be the best.
48

378 SALAD PLANTS.

Brown Cos.

Bath Cos. Sutton’s Berkshire Brown Cos. Wood’s Improved Bath Cos
Bearfield Cos. White-seeded Brown Cos.

This is one of the oldest of the Cos lettuces, and con-
sidered the hardiest of the class. The head is of large size,
pointed, not compact, and requires to be tied im order to
obtain it in its greatest perfection; the leaves are of a cop-
per-green color, stiff and firm, toothed and blistered; the
seeds are white. °

The Brown Cos blanches white and tender, and is exceed-
ingly crisp and well flavored ; but the dark-brownish color of
the exterior leaves is deemed an objection, and it is often
displaced by really inferior varieties. In weight and measure-
ment, it differs little from the Green Paris Cos. Extensively
cultivated and much esteemed in England.

Gray Paris Cos. Vil.

Head of the form of an inverted cone; green, with a gray-
ish tone about the top; compact, and forming well without
tying. ‘The exterior leaves are numerous, deep-green, erect,
firm, and prominently blistered. The full diameter of the
plant is nearly twelve inches, and its weight about twenty
ounces; the seeds are white.

The Gray Paris Cos is brittle, and of tender texture ; but
is considered inferior to the other Paris Cos sorts, and is
but little cultivated.

GREEN Paris Cos. Vil.
Kensington Cos. Sutton’s Superb Green Cos. Wellington. Ady’s
Fine Large.
Head inversely conical, compact ; leaves deep-green, erect,
firm, hooded or cowl-formed towards the ends, and serrated

COS LETTUCES. 379

on the margin; the ribs and nerves are large and prominent.
When fully grown, the entire diameter of the plant is fifteen
or sixteen inches, and its weight twenty-four ounces; the
seeds are white.

It is considered one of the best of the Cos lettuces; and,
though not so hardy as the Brown Cos, is a good variety for
forcing, and furnishes a tender, well-flavored head during
summer. Whether for spring, summer, or autumn, it is an
excellent sort. It attains a large size, is of a fine green color,
and, “from the manner in which the outer leaves cove over
the interior ones, blanches well without having to be tied
together.”

It has a tender, brittle leaf; is some days earlier than the
White Paris; and is the principal variety employed by the
market-gardeners of Paris for cultivating under glass.

GREEN WInTER Cos. Vil.

Head elongated, somewhat of the form of the preceding
variety ; deep-green, and not forming well, unless the exte-
rior leaves are tied together at the tips; the outer leaves are
large, erect, concave, toothed on the margin, and prominently
blistered ; the seeds are black.

It blanches well; but the ribs and nerves of the leaves are
comparatively coarse and hard. Well adapted to winter cul-
ture; but, as a summer lettuce, of little value.

Monstrous Brown Cos. Vil.
Two-headed.

Head of remarkable size, long, loose, and open; leaves
large, equalling in size those of the Alphange or Florence
Cos; green, washed with brown; pointed; seeds white.

The plant sends out numerous side-shoots, or suckers ; and
sometimes produces several distinct heads: these, however,

380 SALAD PLANTS.

are generally loosely formed, and not of the fine, tender
quality of the Paris varieties.

Oax-Lzavep Cos.
Romaine a Feuille de Chéne. Vil.

The Oak-leaved Lettuce produces no, head, but forms a
loose and open heart at the centre of the plant. ‘The leaves
are numerous, bronze-green, and deeply cut, or lobed, on the
margin, in the form of the leaves of some species of the oak ;
the seeds are black.

The plants put forth fresh sprouts after having been cut ;
but the quality is inferior, and the variety is rarely culti-
vated.

Rep WINTER Cos.

Foliage deep-brown, smooth, and glossy, — gathered at the
centre of the plant into a loose heart, rather than head ;
seeds black.

The hardiness of this lettuce is its principal merit. It is
little affected by severe weather ; and, as a sort for winter
culture, is desirable. When grown in summer, it is of poor

quality.

Spotted Cos (BLAcK-SEEDED).

Red-spotted. Bloody. Aleppo. Panachée a Graine noire. Vil.

This variety is similar to the White-seeded, and, lke it,
forms no head: the leaves are green, much stained or clouded
with brownish-red, erect, firm, rounded at the ends, concave
or spoon-shaped, and grouped at the centre into a long and
comparatively close heart.

It is crisp and well flavored, but attains its greatest perfec-
tion only when the outer leayes are tied loosely together
about the top of the plant.

COS LETTUCES. 381

SporreD Cos (WurrE-SEEDED). Vil.

Like the preceding, this variety forms no head; but the
interior leaves are formed into an erect, oblong, close heart,
which, by tying the exterior leaves together, becomes white,
crisp, and of excellent flavor.

Though late, it is hardy, remains long in head before run-
ning to seed, and is well worthy of cultivation.

Watte’s WuitE Cos. MéInt.

An excellent variety, apparently intermediate between the
Green Paris and White Paris; not of quite so deep a green
as the former, yet deeper than the latter. With regard to
its comparative excellence, it is considered fully equal to the
Paris Cos varieties; as it is grown as easily, and is equally
crisp and tender. Size and weight nearly the same.

Wuite Brunoy Cos (Buack-SEeEpDED). Vil.

Leaves of large size, yellowish-green, pointed, slightly
undulated, entire on the borders, and often revoluted like
those of the White-seeded. It rarely produces a head; or, if
so, it 1s loose and open. Its greatest perféction is obtained
by collecting the exterior leaves about the top of the plant,
and tying them loosely together.

The variety is not considered superior to the White-seeded,
though both of the sorts are inferior to the Paris Cos or
Florence sorts.

WuitEt Brunoy Cos (WuiTE-SEEDED). Vil.

The heads of this variety are long and loose, and rarely
form well unless the exterior leaves are tied loosely together.

\

382 SALAD PLANTS.

It somewhat resembles the Alphange in the form and cha-
racter of its foliage, though the head is longer and larger.

The plant attains a remarkable size, is hardy, and of good »
quality ; but soon runs to seed, and appears to be a winter
rather than a summer lettuce.

Wuitr Paris Cos. Vil. M*Int.
London White Cos. Sutton’s Superb White Cos.

The head of this variety has the form of the Green Paris,
and blanches well without tying; the outside leayes are
erect, yellowish-green, and rather numerous. The extreme
diameter of the entire plant, when well grown, is about four-
teen inches, and its weight nearly twenty-four ounces. The
seeds are white.

This is the sort most generally grown by the London mar-
ket-gardeners, millions of it being produced annually within
a few miles of London alone ; and it has been adopted almost
exclusively, by the gardeners of Paris, for cultivation in the
open air. Next to the Green Paris Cos, this is the best, the lar-
gest, and the longest in running to seed, of all the summer
lettuces. It is tender, brittle, and mild flavored, less hardy
and a few days later than the Green Paris Cos.

Enpive-Leavep Lerruce. Trans.
Lactuca intybacea.

The leaves of this species have the form of those of some
of the varieties of Endive ; whence the name. They are small,
pale-green, broad towards the ends, cut and irregularly lobed
on the borders. While young, the plants have the appear-
ance of Green Curled Endive.

As it runs to flower much earlier than the Spinach Lettuce,
it is less esteemed than that variety. The seeds should be
sown thickly, in shallow drills ten or twelve inches apart ;

COS LETTUCES. 383

and the plants should be cut for use when they are three or
four inches high.

PERENNIAL Lerruce. Vii.
Lactuca perennis.

This species is a native of Europe; and, in habit and dura-
tion, is distinct from all others. ‘The leaves are about ten
inches long, of a glaucous or sea green color, thick and fleshy,
deeply cut or divided on the margin, and spread regularly
from the centre of the plant in the form of a rosette. When
fully developed, the plant is two feet and a half high; separat-
ing into numerous branches, which terminate in large purple
flowers.

The seeds, which are of a brownish-black color, are sown
in drills fifteen inches apart; and the plants should be thinned
to six inches apart in the drills.

The leaves are eaten as salad ; but, when so used, they should
be blanched, either by earthing up or by tying the plant
together. ‘They are also sometimes eaten boiled as Spinach
or Endive.

Sprnacw Letrucr. Trans.
Oak-leaved Lettuce. Lactuca quercina.

The leaves of this species are six inches long, pale yellow-
ish-green, lyrate, with obtuse and entire divisions: when fully
developed, they somewhat resemble those of the oak, as im-
plied by the name. ‘The plants form no heart, or head; and
are never cultivated singly like the Cabbage or Cos lettuces.
The leaves are produced in moderate abundance, and are crisp
and well flavored.

The seeds should be sown, like those of the Endive-leaved,
thickly, in drills; and, when the lower leaves are four or five
inches long, they may be cut for use. If not taken off too
closely, the plants will afford a second cutting. The seeds
are sown early with other spring salads.

384 SALAD PLANTS.

MADRAS RADISH.
Raphanus sp.

The roots of the Madras Radish are sometimes eaten while
they are quite young and small; but they soon become fibrous,
strong flavored, and unfit for use. The plant is generally
cultivated for its pods, which sometimes measure ten or twelve
inches in length: these are solid, crisp, and tender, and, while
young, are used for pickling and for salad; being much supe-
rior for these purposes to those of the Common Radish.

When cultivated for its pods, the seeds should be sown in
drills two feet apart, and the plants thinned to nine inches
in the drills.

MALLOW, CURLED-LEAVED.
Malva crispa.

An annual plant, introduced from Europe, and occasionally
found growing spontaneously in the vicinity of gardens where
it has been once cultivated. ‘The stem is frequently more than
six feet in height; the leaves are nearly five inches in diame-
ter, smooth, and of a rich green color, lobed, and beautifully
frilled or curled on the borders; flowers axillary, white, and
small; the seeds are somewhat kidney-shaped, of a yellowish-
brown color, and retain their powers of germination five years.

Cultivation. — The seeds are sown the last of April or
beginning of May, and covered about an inch deep. ‘The
plants require much space, and should be grown at least
eighteen inches asunder. ‘The best method is to drop a few
seeds where the plants are to grow; or to rake in a few seeds
sown broadcast, and transplant.

Use. — No part of the plant is considered suitable for food ;
but the elegantly curled leaves are employed for garnishing
desserts.

MUSTARD. 3885

MU S-T.ASR D.
Biack Mustarp.
Brown Mustard. Red Mustard. Sinapis nigra.

Black Mustard is a hardy, annual plant, introduced from
Europe. In some localities, it grows naturally in great abun-
dance; and is regarded as a troublesome weed, though its
seeds furnish the common table mustard. Its stem is four or
five feet in height, round, smooth, and branching; the leaves
are lobed and toothed on the margin, —the radical or lower
ones rough, those of the upper portion of the stalk smooth ;
the flowers are numerous, rather large, bright-yellow; the
pods are erect, somewhat four-sided, and are set closely
against the sides of the stalk; the seeds are small, round,
brownish-black, and retain their germinative powers many
years; nearly eighteen thousand are contained in an ounce.

Propagation and Cultivation. —It is raised from seeds,
about four quarts of which will be required for sowing an
acre. It is sometimes grown in the vegetable garden, but is
generally cultivated in fields for its seeds, which, as before
remarked, furnish the common table mustard. The sowing
is usually made from the middle of April to the middle of
May. After making the surface of the ground fine and
smooth, sow broadcast, or thinly in shallow drills fourteen
or fifteen inches apart; cultivate during the season in the
usual manner; and, in August, the crop will be ready for har-
vesting. Cut the stalks at the ground before the pods shed
their seeds; and spread in a dry, light, and airy situation, till
they are sufficiently dried for threshing.

When grown for salad in the vegetable garden, it should
be sown, and cut for use, as directed for White Mustard.

“If the seed is covered to the depth of three inches or
more, it will le dormant, and retain its powers of vegetation

for ages: from which circumstance, together with the liability
49

386 SALAD PLANTS.

of the seed to become shaken out in the harvesting of the
crop, such lands as are once employed for the growing of
Mustard cannot be fairly cleaned of it for a considerable
length of time, and only by judicious fallowing or fallow-
cropping, with repeated hoeing and weeding.” — Law.

Use. — Besides the use of the flour of the seeds as a condi-
ment, the seed-leaves are used as salad, in the manner of those
of the White species; and the young plants, cut to the ground,
are used as spring greens, either boiled alone, or mixed with
Spinach.

CHINESE OR PEKIN MustTaRpD. Vil.
Sinapis Pekinensis.

A hardy annual, introduced from China. Stem four feet
high, with remarkably large leaves; the flowers, which are
produced in loose, terminal spikes, are yellow and showy ;
the seeds are small, and retain their vitality five years.

Cultivation. —'The seeds are sown in April or May, in
shallow drills ten or twelve inches apart. If cultivated for its
seeds, the drills should be eighteen inches or two feet apart,
and the plants thinned to six or eight inches in the drills.

Use. — 'The leaves are employed in salads, in the manner
of Cress; and they are also sometimes boiled and served as
Spinach.

CABBAGE-LEAVED MustTarp.
Moutarde a feuilles de Chou. Vil. Sinapis sp.

A hardy, annual, Chinese plant, similar in habit to the
species last described. Stem from three to four feet high ;
leaves large, roundish, lobed, and wrinkled; flowers yellow ;
the seeds are small, reddish-brown or black, and retain their
powers of germination a long period.

Cultivation and Use. —This species is cultivated in the
same manner, and is used for the same purpose, as the Chinese

Mustard.

MUSTARD. ; 387

CurLtep Mustarp.
West-India Cress.

A comparatively small species. Stem two feet and a half
high; flowers bright-yellow ; seeds small, blackish-brown, —
scarcely distinguishable from those of the Black Mustard.
The leaves are of medium size, greenish-yellow, broadest
near the ends, deeply and finely cut on the borders, and
beautifully frilled, or curled: they make an excellent gar-

nish ; and, when used as salad, have a pleasant, cress-like
flavor.

Cut-LEAVED MustTARD.
Moutarde lacinée. Vil.

In its general character, this species resembles the Chinese
or Pekin Mustard:: the leaves, however, are much smaller,
and divided quite to the mid-rib.

When young, the leaves make an excellent small salad ;
having the warm, pleasant flavor of Cress.

Waitt MusrTarp.
Sinapis alba.

White Mustard is a hardy annual, introduced from Europe,
and occasionally found growing spontaneously in the vicinity
of fields and gardens where it has been once cultivated. The
stem is three feet and upwards in height; the leaves are
large, deeply lobed, and of a rich, deep-green color; the
flowers are large, yellow, produced in loose, terminal spikes ;
the seeds are yellow, much larger than those of the preceding
species, and retain their vitality five years, — seventy-five
hundred are contained in an ounce.

Propagation. — White Mustard is always raised from seeds ;
about four quarts of which will be necessary for seeding an acre.
When grown for salad, an ounce will sow forty feet of drill.

388 SALAD PLANTS.

Soil and Cultivation. — It succeeds best in rich, loamy soil ;
which, previously to sowing, should be thoroughly pulver-
ized. When cultivated in the vegetable garden for salad or
greens, the first sowing may be made as early in the season
as the frost will admit. Sow the seeds thickly, in drills eight
or ten inches apart; and cover half an inch deep with fine
mould. Remove all weeds as they make their appearance ;
and, in continued dry weather, water freely.

The plants should be cut for use while in the seed-leaf ;
as, when much developed, they become strong, rank, and ill-
flavored.

For a succession, a small sowing may be made every week
until September.

In field culture, the seeds are sometimes sown broadcast ;
but the more common method is to sow in drills fifteen or
eighteen inches apart. When the crop is ready for harvest-
ing, the plants are cut to the ground, stored and threshed, as
directed for Black Mustard.

Use. — The plants, before the development of the rough
leaves, are used as salad: when more advanced, they are
boiled and eaten as Spinach. The flour of the seeds furnishes
a table mustard of good quality; though the seeds of the
Black species possess greater piquancy, and are generally
employed for the purpose. The seeds of both species are
much used in medicine, and are considered equally effica-

cious.

NAS.TURTIUM.
Indian Cress. Capucine, of the French, Tropzolum, sp. et var.

This plant is a native of Peru; and, though generally treat-
ed as an annual, is a tender perennial. When cultivated for its
flowers or seeds, it should be planted in poor, light soil; but

NASTURTIUM. 3889

when foliage and luxuriant growth are desired, for the cover-
ing of arbors, trellises, and the like, the soil can hardly be
made too rich.

The planting should be made in April or May. As the
seeds are quite large, they should be covered two inches deep.
When planted in drills, they are made three feet apart, and
the young plants thinned to six inches apart in the drills.
The growing crop may be supported by staking or bushing,
as practised with pease; or the taller-growing sorts may be
shortened in, which will induce a strong, stocky habit of
growth.

While the plants are young, they will require some atten-
tion, in order that they may be properly attached to the stakes
or trellises provided for their support ; after which, little care
need be bestowed, beyond the ordinary stirring of the soil,
and keeping the ground free from weeds.

Use. — The unexpanded flower-buds, and the seeds while
young and succulent, have a’‘warm, aromatic taste, and are
pickled and used as capers. ‘The young shoots are eaten as
salad ; and the flowers, which are large and richly colored,
are used for garnishing. Few ornamental plants are better
known or more generally cultivated than the Nasturtium.

The species and varieties are as follow : —

Tart Nasturtium.
Tropeolum majus.

Stem from six to eight feet high, succulent; leaves alter-
nate, smooth, rounded, — the leaf-stems being attached to the
disc, or under-surface ; flowers large, on long stems, yellow, —
the two upper petals streaked and marked with purple; the
seeds are large, somewhat triangular, convex on one of the
sides, of a drab or pale-brown color, and retain their germi-
native properties five years, — from a hundred and eighty to
two hundred are contained in an ounce.

390 SALAD PLANTS.

Dark-F LOWERING.

A variety of the preceding ; differimg only in the brown
color of the flowers. Cultivation and uses the same.

VARIEGATED.

Also a sub-variety of the Tall Nasturtium, with orange-
yellow flowers; each of the petals being stained or spotted
with purple.

Other varieties occur, differing in color, but equally useful
for the purposes before described.

SmaLtL Nasturtium.
Dwarf Capucine. Tropzolum minus.

Much smaller, in all respects, than the common Dwarf
variety of Tropeolum majus ; the stem rarely measuring more
than two feet in length, or rising above a foot in height. The
flowers are yellow; the lower petals with a blotch of scarlet at
their base, and the upper ones delicately striped with the
same color.

It yields abundantly ; and, though the pods are compara-
tively small, they are generally preferred to those of the Tall
Nasturtium for pickling.

PICRIDIUM.
Garden Picridium. Picridium vulgare.

A hardy, annual plant, from the south of Europe. Stem
eighteen inches high; leaves six to eight inches long, irregu-
lar in form, but generally broad at the ends, and heart-shaped
and clasping at the base; flowers yellow, compound, pro-

PURSLAIN. 391

duced in clusters; the seeds are long, slightly curved, four-
sided, brown or blackish-brown, and retain their vitality five
years.

Sowing and Cultivation. —'The seeds should be sown in
April or May, in drills a foot apart, and half an inch in depth.
As the plants, when allowed to run to seed, produce but little
foliage, it is necessary, in order to secure a continued supply
of fresh leaves, to cut or nip off the flowering-shoot as it
makes its appearance. Under proper management, the leaves
grow rapidly, and are produced in great abundance.

Use. —The leaves have a pleasant, agreeable flavor ; and,
while young and tender, are mixed in salads.

PURSLAIN.
Portulaca.

Purslain is a hardy, annual plant. Most of the cultivated
kinds are but improved forms of the Common Purslain (P.
oleracea), introduced into this country from Europe, and so
troublesome as a weed in most vegetable gardens.

Stem usually about a foot in length, succulent and tender ;
leaves fleshy, broad and round at the ends, and tapering to
the stalk; flowers yellow, resting closely in the axils of the
leaves; the seeds are black, exceedingly small, and retain
their germinating powers ten years.

Soil, Propagation, and Culture. — Purslain thrives well in
all soils, — dry, wet, or intermediate ; and is propagated by
seeds sown in shallow drills at any time from April to July.

Use.— The plants may be cut for use when they have
made a growth of four or five inches. They are mixed in
salads, eaten boiled as Spinach, or pickled.

The species and varieties are as follow : —

892 SALAD PLANTS.

Common PuRSLAIN.
Portulaca oleracea.

Abundant in gardens, cultivated fields, and waste grounds.
The Green and the Golden Purslain are improved sub-varie-
ties. ‘The Common Purslain is used in all the forms in which
the cultivated sorts are used; and, though some-of the latter
are considered more succulent, the difference in quality will
scarcely repay the cost of cultivation, where the present vari-
ety would be the ceaseless competitor for the supremacy.

GoLDEN PuRSLAIN.
Pourpier doré. Vil. P. oleracea var. aurea.

Similar to the Green Purslain, but differing in the paler
or yellowish color of the stalks and leaves.

GREEN PoursLaIN.
Pourpier vert. Vil.
Leaves an inch and three-fourths in length, and upwards
of an inch in width, deep-green.

LarGt-LEAVED GOLDEN PuRSLAIN.
P. sativa.

Leaves pale yellowish-green, larger than those of the pre-
ceding sorts. ‘The plant is a strong grower, and the leaves
attain a remarkable size; but the stalks are often compara-
tively tough and hard, and, for salad purposes, much inferior
to those of the Green or Golden varieties.

RAPE. 393

RAPE.

This plant is generally cultivated. for its seeds, like Mus-
tard. It is, however, sometimes grown for salad; the seeds
being sown in April, and, for a succession, once in three or
four weeks till August or September. Sow thickly, in drills
ten or twelve inches apart, and cover half an inch deep. The
soil should be rich and moist, in order to induce a rapid
growth, and thus to give a tender, succulent character to the
young leaves ; these being the parts eaten. They are served
like Lettuce, or boiled and treated as Coleworts or Spinach.
For mixing with Cress or Lettuce, the plants are cut to the
ground before the development of the second leaves.

The species are as follow : —

ANnnvuAL Rovucu-LEAvVED Summer Rape. Law.
Turnip Rape. Brassica rapa.

Root fusiform, small, hard, and woody; radical leaves
lyrate, vivid green, and without any appearance of the glau-
cous bloom for which the biennial sorts are so distinguished ;
the stem-leaves are slightly glaucous, smooth, or nearly so, —
the lower ones cut on the borders, the upper entire; the
seeds are small, and similar to those of the common field tur-
nip, of which it seems to be either a variety, or the source
from which the latter has been derived.

Common or WintTER Rare. Law.
Cole-seed. Brassica napus.
Biennial; root long, tapering, hard, and woody, like that
of the species before described. ‘The leaves are smooth,
thick, and fleshy, and of much the same form as those of the

Annual Rough-leaved Summer Rape; this species, however,
50

394 SALAD PLANTS.

being readily distinguished, when young, by its uniformly
smooth leaves. ‘The seeds, also, are larger than those of the
last-named species; but this is not to be relied upon as a
distinguishing characteristic, as the size of the seeds, in this
as in most other plants, is liable to be materially altered by
the soil as well as by the previous culture of the seed-stock.

The seeds are sown in summer, and the crop ripens the
following year. It is not adapted to the climate of the
Northern States.

In England, the foregoing species are extensively cultivated
both for forage and for seed ; the latter being used to a limited
extent for feeding birds, but chiefly for the production of rape-
seed oil.

GERMAN Rapge. Law.

Annual or Early Rape. Smooth-leaved Summer Rape. Brassica

precox.

The German Rape somewhat resembles the Common or
Winter. It differs in being of annual duration ; in its more
deeply divided leaves, more erect pods, and smaller seeds.

It would unquestionably succeed well in almost any part
of the Northern or Middle States, and might prove as re-
munerative a crop as corn or wheat. ‘The seeds should be
sown in May; and the plants should be treated and the crop
harvested, in all respects, as Mustard. It is sometimes sown
broadcast, but generally in drills. When sown broadcast,
eight or ten pounds of seed will be required for an acre; if
in drills, three or four pounds will be sufficient. The yield
varies from twenty to forty bushels per acre.

SumMER Rape. Law.
Colza. Wild Navew. Brassica campestris.

A biennial plant, with a tapering, hard, and fibrous root.
The radical leaves are lyrate and roughish when young ;

ROCKET. 395

those of the stem clasping, or heart-shaped, at base, and of
an oblong form, — all somewhat fleshy, of a dark-green
color, with a glaucous bloom. ‘The seeds are larger than those
of the Ruta-baga, or Swedish Turnip, but in other respects
not distinguishable.

This species is sometimes termed Brassica campestris olifer,
or Oil-rape, from its being considered the best sort of rape
for cultivating for oil; and to distinguish it from the Campes-
tris Ruta-baga, or Swedish Turnip, which is only a variety of
this species.

It is not sufficiently hardy for cultivation in the Northern
States.

ROCKET. Vil.
Garden Rocket. Roquette, of the French. Brassica eruca.

A hardy, annual plant, from the south of Europe. Stem
about two feet high; leaves long, lobed or lyrate, smooth and
glossy, succulent and tender ; flowers pale citron-yellow, with
blackish-purple veins, very fragrant, having the odor of
orange-blossoms; the seeds are small, roundish, brown, or
reddish-brown, and retain their vitality two years, — fifteen
thousand are contained in an ounce.

Sowing and Cultivation. — The seed is sown thinly, in shal-
low drills a foot asunder. ‘The first sowing may be made as
early in spring as the frost will permit; afterwards, for a
succession, a few seeds may be sown at intervals of three or
four weeks. In poor soil and dry seasons, the leaves are lia-
ble to be tough and acrid: the seeds should, therefore, be
sown in rich loam, and the plants thoroughly watered in dry
weather; as, the more rapid and vigorous the growth, the
more succulent and mild-flavored will be the foliage.

‘se. —The leaves, while young and tender, are eaten as
salad.

396 SALAD PLANTS.

SAMPHIRE. TYhomp. Mill.
Sea-fennel. Parsley-pert. St. Peter’s Herb. Crithmum maritimum.

This is a half-hardy, perennial plant, common to rocky
localities on the seacoast of Great Britain. Stalk from a foot
to two feet in height, tender and succulent; leaves half an
inch long, somewhat linear, glaucous-green, fleshy ; flowers
in terminal umbels, — small, white, or yellowish-white ; the
seeds are oblong, yellowish, and, though somewhat larger,
resemble those of Fennel, — they retain their germinative
power but one year.

The plant blossoms in July and August, and the seeds
ripen in September and October.

Cultwation. — “ It is rather difficult to cultivate in gardens ;
and the produce is never so good as that obtained from the
places where it naturally grows. It may be propagated either
by dividing the plant, or by sowing the seed in April or in
autumn, soon after itis ripe. The latter period is preferable ;
for, if kept till spring, the seed does not germinate so well.

“Tt succeeds best in a light, sandy, or gravelly soil, kept con-
stantly moist, and sprinkled occasionally with a little sea-salt
or barilla, or watered with a solution of these substances, in
order to supply the plant with soda, which is a necessary ele-
ment of its food. It will grow still better if planted or sown
among stones at the foot of walls, with a south or east aspect.
This, and an occasional watering, with a solution of sea-salt,
will give conditions nearly the same as those under which the
plant naturally grows. As it is rather delicate, and liable to
be injured by frost, it should be protected by dry litter or
leaves during the winter. ‘Towards the end of summer, the
leaves may be cut for use.” — Thomp.

Use. — The leaves have a warm, pleasant, aromatic flavor ;
and, when pickled in vinegar, are used in salads and as a
seasoning.

SCURVY-GRASS. 397

GoLtpEN Sampuire. Thomp.
Inula crithmifolia.

A hardy perennial, growing, like the preceding, naturally,
on the marshes and seacoast of Great Britain. The stalk is
a foot and a half in height, erect, with clusters of small,
fleshy leaves ; flowers yellow, in small, umbel-like clusters.

Propagation and Cultwation. —It may be propagated by
seeds, or by a division of the roots. It thrives best in a shady
situation, and requires frequent watering. If salt be occa-
sionally dissolved in the water, it will promote the growth of
the plants, and render the branches and foliage more succu-
lent and tender.

Use.—'The fleshy leaves and the young branches are
pickled in vinegar, and added to salads as a relish. The
plant, however, has none of the pleasant aromatic flavor of
the true Samphire, though often sold under the name, and
used as a substitute.

SCURVY-GRASS.

Cochlearia officinalis.

This is a hardy, annual, maritime plant, common to the
seacoast of France and Great Britain. The root-leaves
spread regularly from a common centre, are heart-shaped,
fleshy, smooth, and glossy, — those of the stem sessile, ob-
long, and toothed on the margin; the stalks are numerous,
and from six inches to a foot in height; the flowers are small,
white, and produced in compact groups, or clusters; the seeds
are small, oval,a little angular, and retain their vitality three
years.

Soil, Sowing, and Cultivation. —It succeeds best in moist,
sandy soil; and flourishes in shady situations. Sow the seeds
in August, soon after they ripen, in shallow drills eight or ten

398 SALAD PLANTS.

inches apart; and, while the plants are young, thin them to
five or six inches apart in the rows. ‘The plants taken up in
thinning may be transplanted, and new beds formed if occa-
sion require. ‘The growing crop should be kept free from
weeds, and liberally watered in dry weather. In the follow-
ing spring, the leaves will be fit for the table. ‘Those plants
not cut for use will flower in June, and the seeds will ripen
in July. The seeds seldom vegetate well if sown late in
spring, or during warm, dry weather.

Use. — The radical leaves are used as a salad, and are
sometimes mixed with Cress. When bruised, they emit an
unpleasant odor; and have an acrid, bitter taste when eaten.
The plant is more generally used for medicinal purposes than
as an esculent.

SNAILS.

Snail Trefoil. Medicago orbicularis.

From the south of Europe. It is a hardy, annual plant,
with reclining stems, compound or winged leaves, and yellow
flowers. The pods, or seed-vessels, are smooth, and coiled in
a singular and remarkably regular manner. As they approach
maturity, they gradually change to a dark-brown color; and,
seen from a short distance, have the appearance of snails
feeding on the plant.

The seeds are large, flat, somewhat kidney-shaped, of a
yellowish-brown color, and retain their powers of germina-
tion five years. ‘They are usually sold in the pods, but should
be taken out before planting.

Sowing and Culture. — It is propagated by seeds, which
should be sown in April or May where the plants are to
remain. Sow in drills fifteen inches apart. ‘Lhe plants
should be thinned out where they are too close, and kept
clean from weeds; which is all the culture they require.

SWEET CICELY. 399

They will blossom in July, and the seeds will ripen in au-
tumn.

Use. — Though entirely inoffensive, no part of the plant is
used for food. ‘lhe pods resemble some species of snails in
a remarkable degree, and are placed on dishes of salad for the
purpose of exciting curiosity, or for pleasantly surprising
the guests at table.

SWEET CICELY.
Sweet-scented Chervil. Osmorrhiza odorata. Scandix odorata.

A hardy perennial. When fully grown, the stalk is three
feet or more in height; the leaves are large, and many times
divided ; the stems and nerves downy ; the flowers are white,
fragrant, and terminate the stalks in flat, spreading bunches,
or umbels; the seeds are large, brown, and retain their
vitality but one year.

Sowing and Culture. — It is usually grown from seeds ; and
is of easy cultivation, as it thrives in almost any soil or situa-
tion. When allowed to scatter its seeds after ripening in the
autumn, the plants will spring up spontaneously in great
numbers in the following April or May, and may then be
transplanted where they are to remain; or the seed may
be sown in October, in beds, making the rows fifteen or
eighteen inches apart, and thinning the plants to a foot apart
in the rows. When practicable, the seed should be sown in
the autumn ; as it seldom vegetates well, unless subjected to the
action of the winter. After the plants have become esta-
blished, they will require only ordinary treatment, and yield
abundantly.

Use.— ‘In England, the leaves were formerly put into
salads; but the strong flavor of aniseed, which the whole
plant possesses, renders them disagreeable to most persons.
It is now not cultivated in Britain; but the leaves and roots

400 SALAD PLANTS.

are still used in France: the former for the same purposes as
those of Chervil; the latter in soups, to which they are said
to communicate an agreeable taste.” — T'homp.

In this country, it is sometimes cultivated with other aro-
matic plants; but its use in soups, or as a seasoner or garnish,
is very limited.

TAR ERAGON,

Artemesia dracunculus.

A hardy, perennial plant, said to be a native of Siberia.
Stalk herbaceous, about three feet in height; the leaves are
long, narrow, pointed, smooth, and highly aromatic; the
flowers are small, somewhat globular, greenish, and generally
infertile. There is but one variety.

Soil, Planting, and Culture. — As the plants seldom pro-
duce seed, Tarragon is usually propagated by dividing the
roots. Select a warm and comparatively dry situation; stir
the ground deeply and thoroughly; and, in April, set the roots
in rows fifteen inches apart, ten or twelve inches apart in the
rows, and cover two or three inches deep. ‘They will soon
send up vigorous shoots, which may be cut for use the first
season.

It is sometimes increased by cuttings, set three or four
inches deep in moist earth. If seeds can be obtained, they
should be sown in April or May, in a nursery-bed or in a
common frame. Sow in shallow drills six or eight inches
apart ; and, when the plants are three or four inches high, set
them out as directed for the roots. They will early become
strong and stocky, and may be used in August or September.
The plants are more healthy, yield more abundantly, and are
of finer quality, when not allowed to run to flower.

Use. — “'Tarragon is cultivated for its leaves and the points
of its young shoots; both of which are used as ingredients in

VALERIANA. — WATER-CRESS. 401
salads, soups, stews, pickles, and other compounds. ‘Tarra-
gon vinegar, so much esteemed as a fish-sauce, is made by
infusion of the leaves in common vinegar. It is also added
to most salads to correct their coldness. ‘Three or four plants
will be sufficient for a family.” — M<Int.

VALERIANA. Vil.
Fedia cornucopie. Valeriana cornucopie.

This is an annual plant, with a smooth, branching stem
about fifteen inches high. ‘The leaves are oblong, stemless,
thick, and fleshy, and of a bright, glossy-green color; the
flowers are numerous, large, rose-colored, showy, and orna-
mental; the seeds are oblong, yellowish, somewhat vesiculous,
and retain their vitality five years, — twenty-two hundred are
contained in an ounce.

Soil and Culture. —It succeeds best in a light, warm soil.
Prepare a bed four feet and a half wide, spade it thoroughly
over, rake the surface smooth and fine, and sow the seed in
drills fourteen inches apart. The first sowing should be made
the last of April, or early in May; and afterwards, for a suc-
cession, sow a row or two every fortnight till July.

Use. —It is used as a salad, and is said to be superior to
the Common Fetticus, or Corn-salad.

When in blossom, the plant presents a beautiful appear-
ance, and well deserves a place in the flower-garden.

WATER-CRESS.
Sisymbrium nasturtium. Nasturtium officinale.
Water-cress is a hardy, aquatic perennial; and is found
growing naturally, in considerable abundance, about ponds,

and in ditches and small running streams. When in blos-
ol

402 SALAD PLANTS.

som, the plant is about two feet in height, or length; the
leaves are winged, with five or six pairs of rounded leaflets,
and, in deep water, are often immersed, or float upon the sur-
face ; the flowers are small, white, four-petaled, and terminate
the stalks in loose spikes; the seeds are very small, reddish-
brown, and retain their powers of germination five years, —
nearly a hundred and twenty thousand are contained in an
ounce.

Planting and Culture. — “ Water-cress is of the best
quality when grown in running streams and gravelly soil.”
The roots may be planted in spring, in situations where the
water is from four to eight inches deep. After they are esta-
blished, the plants will rapidly increase, both from the natural
distribution of the seeds and the spreading of the roots, and
soon entirely cover the surface of the water with foliage.
It may be grown with trifling cost in any small collection of
water, and can be easily introduced by dropping a few plants
about the borders at the time of the ripening of the seeds.
In many localities, it is found growing in spontaneous abun-
dance ; and one of the best and most healthful of salads may
be obtained for the mere labor of gathering.

Varieties. — There are three described varieties, — the
Green-leaved, the Small Brown-leaved, and the Large
Brown-leaved. These differ slightly, if at all, in flavor ;
though the Brown-leaved is generally preferred: having a
fine appearance, and a small proportion of stalk to the leaves,
it is most salable in the market. The variations in foliage
and habit do not appear to be caused by the quantity or
quality of the water in which the plants are grown, as the
three kinds are found growing together. ‘The Green-
leaved is the easiest of cultivation, and the Small Brown-leaved
is the hardiest. The Large Brown-leaved is the best, and is
the only one which can be well grown in situations where
shallow water is not to be obtained.” — Trans.

Gathering and Use. —‘'The shoots are cut for market, not

WINTER-CRESS. 403

broken off, as is the usual mode of gathering Cress in its’
natural state, and which is found to be very injurious to the
plants in the beds. After they have been cut about three
times, they begin to stock ; and then, the oftener they are cut,
the better. In summer, it is necessary to keep them very
closely cut; and in water of a proper depth, and with a good
soil, each bed supplies a gathering once a week.”

It is extensively employed as an early spring salad; and,
on account of its warm and pleasant taste, is by many per-
sons preferred to all other salad plants.

WINTER-CRESS.

Barbarea. American Winter-cress. Belle-Isle Cress. Scurvy-grass, of
some localities. Barbarea precox.

Stems from twelve to fifteen inches high; leaves lyrate,
the terminal lobe round; flowers small, in erect, loose, ter-
minal spikes, or groups; the seeds are small, wrinkled, of a
grayish color, and retain their vitality three years. Intro-
duced from Europe, and naturalized in the Northern States.

Common WINTER-CRrEss, OR YELLOW ROcKET.
Barbarea yulgaris.

This species somewhat resembles the foregoing; and, like
it, grows naturally in moist, shady situations. It is distin-
guished by its longer, more erect, and more slender pods.

Soil and Cultivation. — Both of the species are hardy,
perennial plants; and are raised from seeds, which should be
sown in April or May, in shallow drills a foot apart. For a
succession, a few seeds may be sown at intervals of three or
four weeks till August. For winter use, sow, and subse-
quently cultivate, as Winter Spinach.

404 SALAD PLANTS.

Use. — As soon as the plants have made sufficient growth,
they may be cut for use. ‘The outer leaves should be first
gathered, and the flower-stalks cut or nipped off as they make
their appearance, in order to render the plants strong and
stocky, and to promote the growth of the leaves; these
being the parts of the plants used. ‘They are served as Cress,
which they resemble in flavor.

WOOD-SORREL.

Oxalis acetocella.

Wood-sorrel is a hardy, perennial plant ; growing naturally
in woods, in cool and shaded situations. The leaves are radi-
cal, inversely heart-shaped, and produced three together at
the extremity of quite a long stem, or petiole; the flower-
stalk is entirely leafless, and supports a solitary bell-shaped
flower, the petals of which are white, finely lined or striped
with purple; the seed-vessels are of an oblong form, five-
angled, and, when ripe, burst open by the touch, in the
manner of those of the Impatiens noli me tangere, or Common
Balsam, of the flower-garden ; the seeds are quite small, and
of a reddish-brown color.

The flowers are produced in May and June, and the seeds
ripen in July.

Propagation and Culture. — It may be propagated either by
seeds or by dividing the roots. ‘The soil should be rich and
moist ; and the seeds may be sown in April or May, in shallow
drills ten or twelve inches apart; or the roots may be divided
in spring or autumn, and set in rows the same distance
asunder.

Use. —'The leaves possess a pleasant, acid taste; and are
mixed with salads, to which they impart an agreeable, refresh-
ing flavor. ‘The plant is considered one of the most valuable
of all vegetables cultivated for their acid properties.

WORMS. 405

WORMS.

Astragalus hamosus.

A hardy, annual plant, indigenous to the south of Europe.
Stem ten or twelve inches long, recumbent ; leaves pinnate,
with ten or twelve pairs of quite small leaflets; flowers yel-
low, produced five or six together at the extremity of quite
a long stem, or peduncle ; the seed-pods are about two inches
long, nearly a fourth of an inch thick, peculiarly bent or
curved, and contain ten or twelve brown seeds.

There is but one species or variety cultivated.

Sowing and Culture. —The plants may be started by sow-
ing the seeds in a hot-bed in March, or the seeds may be
sown in the open ground in May. ‘They are cultivated in
rows fourteen inches apart, and ten or twelve inches apart
in the rows; and are also grown in groups, or hills, three or
four together. ‘The plants blossom in July, and the pods
attain their growth in August and September.

Use. — 'The pods, in their green state, much resemble some
descriptions of worms; and, like Caterpillars (Scorpiurus) and
Snails (Medicago), are sometimes placed on dishes of salad to
excite curiosity, or for pleasantly surprismg the guests at
table. Though inoffensive, they are seldom eaten.

406 OLERACEOUS PLANTS.

CHAPTER ViEL.

OLERACEOUS PLANTS.

Angelica. Anise. Balm. Basil. Borage. Caraway. Clary. Cori-
ander. Costmary. Cumin. Dill. Fennel. Lavender. Lovage.
Marigold. Marjoram. Nigella. Parsley. Peppermint. Rosemary.
Sage. Savory. Spearmint. Tansy. Thyme.

ANGELICA.
Angelica archangelica.

ANGELICA is a native of Hungary and Germany, and is also
indigenous to Great Britain. It is a hardy, biennial plant,
with a cylindrical, hollow, herbaceous stem four or five feet
high. The radical leaves are from two to three feet long,
compound, or divided in threes, purplish-red at the base ;
flowers small, pale-yellow, in large, terminal, spherical
umbels; the seeds are of a yellowish color, oblong, flat-
tened on one side, convex on the opposite, ribbed, thin, and
membraneous on the borders, and retain their germinative
power but a single season, —nearly six thousand are con-
tained in an ounce:

Soil and Culture. — The plants thrive best in damp, and
even wet, localities; but may be grown in any good, well-
enriched soil. As the seeds soon lose their vitality, they
should be sown in August, immediately after ripening. Make
a small bed, sow the seeds in drills ten inches apart, and
cover three-fourths of an inch deep. In this seed-bed allow
the young plants to remain until the following spring, when
they should be set out two feet asunder in each direction.
The stalks will be fit for use in May and June of the follow-

ANISE. 407
’
ing year. If the flower-stem is removed as it makes its
appearance, the plants will put forth fresh sprouts from the
sides of the root, and survive three years; but when allowed
to blossom, and to perfect their seeds, the plants soon after
perish.

Use. — Angelica was formerly used, after being blanched,
as a salad, like Celery. In the vicinity of London, it is raised
to a considerable extent for confectioners, — the tender leaf-
stalks and flowering-shoots serving as a basis for sweetmeat.
The seeds are sometimes employed for flavoring liquors.

ANISE.

Pimpinella anisum.

This is an annual plant, originally from Egypt. Though
but little cultivated in this country, neither our soil nor cli-
mate is unsuitable; and it might be successfully, if not
profitably, grown in the Middle and warmer parts of the
Northern States. Large quantities of the seeds are raised on
the Island of Malta and in some parts of Spain, and thence
exported to England and America for the purpose of distilla-
tion or expression.

The stem is from a foot and a half to two feet high, and
separates into numerous slender branches; the leaves are
twice pinnate, — those of the upper part of the stall divided
into three or four narrow segments; the flowers are small,
yellowish-white, produced in large, loose umbels, at the ex-
tremities of the branches; the seeds are of a grayish-green
color, oblong, slightly bent or curved, convex and ribbed on
one side, concave on the opposite, and terminate in a small
bunch, or knob, — nearly nine thousand are contained in an
ounce, and they retain their vitality three years.

Culture. — Anise is raised from seeds sown annually, and
thrives best in light, rich, comparatively dry soil, and in a

408 OLERACEOUS PLANTS.

.
warm, sunny situation. As early in spring as the appearance
of settled warm weather, lay out a bed four feet and a half
wide, and as long as may be desired ; spread on a thin dress-
ing of well-digested compost, and spade it thoroughly in with
the soil; then rake the surface fine and even, and sow the
seed thinly in drills twelve inches apart and an inch deep,
allowing an ounce of seed for a hundred and fifty linear feet.
When the plants are an inch high, thin them to five or six
inches apart; and, as they increase in size, keep the ground
between the rows loose, and the spaces between the plants free
from weeds. ‘Towards the close of the season, the seed will be
ripened sufficiently for harvesting; when the plants should
be pulled up, and spread in a sunny place until dry. ‘The
seed should then be threshed from the heads, riddled and
winnowed, and again exposed to the sun, or spread in a dry,
airy room, to evaporate any remaining moisture ; when they
will be ready for use or the market.

In field culture, the grower should follow substantially the
same method, with the exception of laying out the ground;
omitting, in this particular, its division into beds. After the
land has been well prepared, the seed can be sown with great
facility by a common sowing-machine, adjusted as when em-
ployed for sowing carrots. At the time of harvesting, the
plants may be cut near the surface of the ground, or even
mowed; thereby avoiding much of the inconvenience arising
from the soil that adheres to the roots when the plants are
pulled up.

‘There are no varieties.

Use. —'Vhe seeds and leaves are used both in medicine
and cookery. ‘The green leaves are employed in salads, and.
for seasoning and garnishing, like Fennel. ‘The seeds have
a fragrant odor, a pleasant, warm taste, and are highly car-
minative. Large quantities are used for distillation and in
flavoring liquors, and also for expressing for their essential
oil.

BALM. 409

BALM.

Melissa officinalis.

A hardy, perennial plant, from the south of Europe. The
stalk is four-sided, branching, and from two to three feet
high ; leaves opposite, in pairs, ovate, toothed on the borders ;
the flowers are small, nearly white, produced in spikes, or
clusters, at or near the top of the plant.

Soil, Propagation, and Culture. — Any warm, mellow, gar-
den soil is suited to its growth. It is generally propagated
by dividing the roots, which may be done either in spring or
in autumn. After thoroughly stirring the soil, set the roots in
rows fifteen inches apart, and a foot apart in the rows. Un-
der good management, the plants will soon completely cover
the surface of the ground, and the bed will not need renewal
for many years.

Gathering. —If required for drying, the plants should be
cut as they come into flower, separating the stems at the surface
of the ground. They should not be exposed to the sun in
drying, but placed in an airy, shady place, and allowed to dry
gradually. ‘The leaves, in their green state, may be taken
directly from the plants as they are required for use.

Use. — The plant has a pleasant, lemon-like odor; an
agreeable, aromatic taste ; and, in flavoring certain dishes, is
used as a substitute for lemon-thyme. It is beneficial in
hemorrhage, and other diseases of the lungs; and, in the
form of tea, constitutes a cooling and grateful diluent in
fevers. A mixture of balm and honey, or sugar, is some-
‘times applied to the interior of beehives, just previous to
receiving the swarm, for the purpose of “attaching the colony
to its new settlement.”

or
Li)

410 OLERACEOUS PLANTS.

BA Gik
Ocymum.

There are two species of Basil cultivated in gardens; viz.,
the Common Sweet Basil (O. basilicum) and the Small Bush
Basil (O. minimum). Of the Common Sweet Basil, there are
three varieties; and of the Bush Basil, two varieties. ‘They
are all annuals, and are grown from seeds, which are black,
small, oblong, and retain their vitality from six to ten years.

Common Sweet Basiu.
Large Sweet Basil. Ocymum basilicum.

Stem from a foot to a foot and a half in height; leaves
comparatively large, green, ovate, sharply pointed ; flowers
white, in whorls at the extremities of the stems and branches.
The whole plant, when bruised, is highly aromatic; having
the odor and flavor of cloves.

The seeds of the Common Sweet Basil, and also those of
the two following varieties, may be sown in a hot-bed in
March, and the plants set out in May in rows a foot apart,
and five or six inches apart in the rows; or the seeds may be
sown in the open ground the last of April or early in May,
and the plants thinned while young, as directed for trans-
planting. In removing the plants from the hot-bed, retain as
much of the earth about the roots as possible ; water freely
as soon as transplanted, and also in dry weather; and they
will soon yield an abundance of tender stems and leaves.

Varieties. —

Puree Basin.
Basilic grand violet. Vil.
Leaves and flowers purple. When grown in sunny situa-
tions, the leaf-stems and young branches are also purple. In

BASIL. 411

other respects, the variety is similar to the Common Sweet
Basil. Its properties and uses are the same.

LettucE-LEAVED Basiu. Vil.

The leaves of this variety are large, pale-green, wrinkled
and blistered like those of some kinds of Lettuce: whence the
name. It resembles the foregoing varieties in taste and odor,
and is used for the same purposes.

Busu Bast.
Ocymum minimum.
The Bush Basils are small, low-growing, branching plants ;
and are propagated and cultivated like the Common Sweet

Basil.

GREEN Busy Bastt.
Basilic fin vert. Vil.

Stem about eight inches high; leaves small, green, oval ;
flowers white, produced in whorls about the upper portion
of the principal stalk and towards the extremities of the
branches.

PurpPute Busy Bast.
Basilic fin violet. Vil.

Leaves purple. In other respects, similar to the Green

Bush Basil.

Use. — The leaves and young branches have a strong,
clove-like taste and odor, and are used in highly seasoned
soups and meats. They are also sometimes added to salads.
For winter use, the stalks are cut while in flower, dried,
powdered, and preserved, like other pot-herbs.

412 OLERACEOUS PLANTS.

. BORAGE.

Borago officinalis.

Borage is generally classed as a hardy annual, though it is
sometimes biennial. Stem two feet high; the leaves are
oval, alternate, and, in common with the stalk and branches,
thickly set with stiff, bristly hairs; the flowers are large and
showy, —they are red, white, or blue, and often measure more
than an inch in diameter; the seeds are large, oblong,
slightly curved, and retain their germinative property three
years.

Soil and Cultivation. — Borage thrives best in light, dry
soil. ‘The seeds are sown in April or May, in drills ten or
twelve inches apart, and half an inch deep. ‘They should be
sown quite thinly, or so as to secure a plant for every six or
eight inches; to which distance they should be thinned.
When a continued supply is required, a second sowing should
be made in July. ‘The plants seed abundantly; and, when
once introduced into the garden, spring up spontaneously.

Use. —'The plant is rarely cultivated and little used in this
country. It is sometimes employed as a pot-herb, and the
young shoots are occasionally mixed in salads. ‘They are also
sometimes boiled and used as Spinach. ‘The flowers make a
beautiful garnish, and it is well worthy cultivation as an
ornamental plant. ‘The stalks and foliage contain a large
proportion of nitre; and, when dried, burn like match-
paper.”

Varieties. — There are several varieties, differing slightly,
except in the color of the flowers; the Red- flowering,
White-flowering, and Blue-flowering being the principal.
A variety, with variegated foliage, is described by some
authors. Miller states that “they generally retain theu dis-
tinctions from seeds.”

CARAWAY. 413

CARAWAY.
Carum ecarui.

The Common Caraway is a hardy, biennial plant; a native of
various parts of Europe; and, to a considerable extent, natu-
ralized in this country. ‘The root is long and tapering, of a
yellowish-white color, and about three-fourths of an inch in
diameter near the crown or at its broadest part; the flesh of
the root is white, fine-grained, with a flavor not unlike that
of the carrot; the flower-stalks are put forth the second
season, and are about two feet and a half in height, with
numerous spreading branches; the leaves are finely cut, or
divided, and of a deep-green color; the flowers are small,
white, and produced in umbels at the ends of the branches ;
the seeds; which ripen quite early in the season, are of an
oblong form, somewhat curved, furrowed, slightly tapering
towards the extremities, of a clear olive-brown color, and
pleasant, aromatic flavor and odor, — nearly eight thousand
five hundred seeds are contained in an ounce, and they retain
their vitality three years.

Soil and Cultivation. — Caraway is one of the hardiest of
plants, and succéeds well in almost any soil or situation. In
the coldest parts of the United States, and even in the Cana-
das, it is naturalized to such an extent about fields and mow-
ing lands, as to be obtained in great abundance for the mere
labor of cutting up the plants as the ripening of the seeds takes
place.

When cultivated, the sowing may be made in April or May:
but, if sown just after ripening, the seeds not only vegetate
with greater certainty, but the plants often flower the ensuing
season ; thus saving a summer’s growth. Sow in drills twelve
or fifteen inches apart, and cover half an inch deep. When
the plants are well up, thin to six or eight inches apart, and
keep the ground loose, and free from weeds. ‘The seeds will

414 OLERACEOUS PLANTS.

ripen in the July of the year after sowing. For other methods
of culture, see CoRIANDER.

Use. — It is principally cultivated for its seeds, which con-
stitute an article of some commercial importance ; a large
proportion, however, of the consumption in this country being
supplied by importation from Europe. ‘They are extensively
employed by confectioners, and also for distillation. ‘They are
also mixed in cake, and, by the Dutch, introduced into cheese.

It is sometimes cultivated for its young leaves, which are
used in soups and salads ; or as a pot-herb, like Parsley. ‘The
roots are boiled in the manner of the Carrot or Parsnip, and
by some preferred to these vegetables; the flavor being con-
sidered pleasant and delicate.

There are no described varieties.

CLARY. Joud.

Clary Sage. Salvia sclarea.

Clary is a hardy, biennial plant. It is indigenous to the
south of Europe, and has been cultivated in gardens for up-
wards of three centuries. ‘he radical leaves are large, rough,
wrinkled, oblong-heart-shaped, and toothed on the margin ;
stalk two feet high, four-sided, clammy to the touch; flowers
pale-blue, in loose, terminal spikes; seeds round, brownish,
and, like others of the family, produced four together, — they
retain their vitality two years.

Sowing and Culture. —It is generally grown from seeds,
which are sown annually in April or May, in drills fifteen or
eighteen inches apart, and half or three-fourths of an inch
deep. When the young plants are two or three inches high,
thin them to ten or twelve inches apart, and treat the grow-
ing crop in the usual form during summer. The leaves will
be in perfection in the ensuing autumn, winter, and spring ;

CORIANDER. 415

and the plants will blossom, and produce their sceds, in the
following summer.

Use. — The leaves are used for flavoring soups, to which
they impart a strong, peculiar flavor, agreeable to some, but
unpleasant to most persons. It has some of the properties of
Common Sage, and is occasionally used as a substitute.

The plant is seldom employed in American cookery, and is
little cultivated.

CORIANDER. Law.

Coriandrum sativum.

A hardy annual, supposed to have been introduced from
the south of Europe, but now naturalized in almost all tem-
perate climates where it has once been cultivated.

Stem about two feet in height, generally erect, but, as the
seeds approach maturity, often acquiring a drooping habit ;
stem-leaves more finely cut or divided than those proceeding
directly from the root, and all possessed of a strong and
somewhat disagreeable odor. ‘The generic name is derived
from Koris (a bug), with reference to the peculiar smell of its
foliage. Flowers white, produced on the top of the plant, at
the extremities of the branches, in flat, spreading umbels, or
bunches; seeds globular, about an eighth of an inch in dia-
meter, of a yellowish-brown color, with a warm, pleasant,
aromatic taste, — they become quite light and hollow by age,
and are often affected by insects in the manner of seed-pease.
Though they will sometimes vegetate when kept for a longer
period, they are not considered good when more than two
years old.

Propagation and Cultivation. — Like all annuals, it is propa-
gated from seed, which should be sown in April or May, in
good, rich, mellow soil well pulverized. Sow in drills made
fourteen or sixteen inches asunder and about three-fourths

416 OLERACEOUS PLANTS.

of an inch in depth, and thin to nine inches in the rows. It
soon runs to flower and seed, and will be ready for harvest-
ing in July or August.

In the south of England, Coriander is generally cultivated
in connection with Caraway; eighteen pounds of Caraway
seed being mixed with fifteen pounds of Coriander for an
acre. ‘lhe Coriander, being an annual, yields its crop the
first season. After being cut, it is left on the field to dry,
and the seeds afterwards beaten out on cloths; the facility
with which these are detached not admitting of the usual
method of harvesting.

An unquestionably preferable mode of cultivation would
be to sow them both in drills alternately, by which means
the Caraway would be more easily hoed and cleaned after the
removal of the Coriander.

Use. —It is generally cultivated for its seeds, which are
used to a considerable extent by druggists, confectioners, and
distillers. In the garden, it is sometimes sown for its leaves,
which are used as Chervil in soups and salads; but, when so
required, a sowing should be made at intervals of three or
four weeks.

There are no varieties.

COSTMARY, OR ALECOST.
Balsamita vulgaris.

Costmary is a hardy, perennial plant, with a hard, creeping
root, and an erect, branching stem two or three feet high. The
radical leaves, which are produced on long footstalks, are oval,
serrated, and of a grayish color,—those of the stalk are
sessile, smaller than the radical ones, but similar in form ;
the flowers are deep-yellow, in erect, terminal, spreading
corymbs ; the seeds are small, slightly curved, and of a gray-
ish-white color.

CUMIN. 417

Hoary-LEeAvep CostmaAry. Loud.

A variety with deeply divided and hoary leaves, less fra-
grant than the preceding.

Propagation and Cultivation. — Costmary may be cultivated
in almost any description of soil or situation. It is sometimes
grown from seeds, but is generally propagated by dividing
the roots, which increase rapidly, and soon entirely occupy
the ground. They are taken up for planting out either in
spring or autumn, and should be set two feet apart in each
direction. By occasionally thinning out the plants as they
become too thick, a bed may be continued many years.

Use. — The plant has a soft, agreeable odor, and is some-
times used as a pot-herb for flavoring soups. The leaves are
used in salads, and also for flavoring ale or beer: hence the
name “ Alecost.”

CUMIN.

Cuminum cyminum.

Cumin is a native of Egypt. It is a tender, annual plant,
from nine to twelve inches high. The leaves are deep-green,
and divided into long, linear segments, not unlike those of
Fennel; the flowers are white or pale-blue, and produced in
small umbels at the extremities of the branches; the seeds
are long, furrowed, of a pale-brownish color, and somewhat
resemble those of Anise, — about seven thousand are con-
tained in an ounce, and they retain their power of germina-
tion three years.

Soil and Cultivation. — Cumin requires a light, warm,
loamy soil. The seed should be sown about the beginning of
May, in drills fourteen inches apart and half an inch deep
When the plants are well up, they should be thinned to three

or four inches apart in the lines. The treatment of the grow-
53

418 OLERACEOUS PLANTS.

ing crop, and the usual method of harvesting, are the same as
. directed for Anise or Coriander.

The seed is sometimes sown broadcast ; the soil being first
finely pulverized, and raked smooth and even. This may be
successfully practised upon land naturally ight and warm, if
free from weeds.

Though a native of a warm climate, Cumin may be success-
fully grown throughout the Middle States, and in the warmer
portions of the Northern and Eastern.

Use. —'The plant is cultivated for its seeds, which are car-
minative, and used as those of Caraway and Coriander. They
are sometimes employed for flavoring spirits.

The plant is rarely grown, and the seeds are but little used,
in the United States. There are no varieties.

DILL. Loud.
Anethum graveolens.

Dill is a hardy, biennial plant. There is but one species
cultivated, and there are no varieties. The stem is erect and
slender, and the leaves are finely divided; the flowers are
produced in June and July of the second year, and the seeds
ripen in August. The plant resembles Fennel in its general
character, though smaller and less vigorous.

Propagation and Cultivation. — Dill flourishes best in light
soil, and is propagated from seeds sown annually. As these
retain their vitality but a single year, and, even when kept
through the winter, vegetate slowly, they are frequently
sown late in summer, or early in autumn, immediately after
ripening. The drills are made a foot apart, and the seeds
covered half an inch deep. ‘The young plants should be
thinned to six inches apart in the rows; and the leaves may
be gathered for use from July till winter, and in the following
spring till the plants have run to flower.

FENNEL. 419

Use. — ‘The whole plant is strongly aromatic. Its leaves
are used to give flavor to pickles, particularly cucumbers ;
and occasionally are added to soups and sauces: the seeds
are also employed for flavoring pickles. All parts of the
plant are used in medical preparations.”

FENNEL.
Foeniculum.

Three species of Fennel are cultivated, differing not only
in habit, but, to some extent, in their properties. ‘The stems
vary in height from two to four feet, and are smooth and
branching ; the flowers are yellow, in terminal umbels; the
seeds are oval, ribbed, or furrowed, generally of a light,
yellowish-brown color, and retain their vitality from three to
five years.

Soil, Sowing, and Culture.—A light, dry soil is best adapt-
ed to the growth of Fennel; though it will thrive well in any
good garden loam. It is generally raised from seeds, which
may be sown in August, just after they ripen, or in April and
May. ‘They are generally sown in drills fifteen or eighteen
inches apart, and about three-fourths of an inch deep, —the
young plants being afterwards thinned to twelve or fifteen
inches apart in the drills; or a few seeds may be scattered
broadcast on a small seed-bed, raked in, and the seedlings,
when two or three inches high, transplanted to rows, as
before directed.

Fennel is sometimes propagated by a division of the roots
and by offsets. This may be performed either in spring,
summer, or autumn. Set the roots, or shoots, fifteen inches
apart in each direction; and they will soon become stocky
plants, and afford an abundance of leaves for use. When
cultivated for its foliage, the flowering-shoots should be cut
off as they may make their appearance, to encourage the

420 OLERACEOUS PLANTS.

production of fresh shoots, and to give size and succulency to
the leaves.
The species and their peculiar uses are as follow : —

Common or Bitter FENNEL.
Feeniculum vulgare.

A perennial species, with deep, strong, fleshy roots; stem
three or four feet high, with finely divided leaves. The
flowers are put forth in July, and the seeds ripen in August :
the latter are about one-sixth of an inch long, of a greenish-
brown color, and, in common with the leaves, of a decidedly
bitter taste.

Soil, Sowing, and Culture. — This species may be grown in
almost any soil or situation. Sow the seeds soon after ripen-
ing, or early in spring. ‘The plants require no other care
than to be kept free from weeds.

Use. —'The young leayes are used for flavoring soups and
sauces, and are sometimes mixed in salads. ‘The seeds are
carminative, and the roots and leaves have reputed medicinal
properties.

Darkx-GreEen Leavep. Loud.

A variety with deep-green foliage. Its uses, and modes
of culture, are the same as those of the foregoing species.

FLORENCE or [TaniAN Fennet. Mill.
Finochio. Sweet Azorian Fennel. Foeniculum dulce.

Quite, distinct from the Common Fennel, and generally cul-
tivated as an annual. The stem, which is about eighteen
inches high, expands near the surface of the ground; and,
when divided horizontally, presents an oval form, measuring
four or five inches in one direction, and two inches in the
opposite. The flowers are produced in umbels, as in the

FENNEL. 421

other species. ‘The seeds are slender, yellow, somewhat
curved, sweet and pleasant to the taste, and of an agreeable,
anise-like odor.

Sowing and Culture. —'The plant should be grown in well-
enriched, mellow soil. Sow the seeds in April or May,
thinly, in shallow drills from eighteen inches to two feet
apart. Half an ounce of seeds will be sufficient for fifty
feet of drill; or, by transplanting when they spring up too
thickly, will furnish seedlings for a hundred feet.

The plants should be eight or ten inches apart ; and, when
the stems have attained a sufficient size, they should be
earthed up for blanching, in the manner of Celery. Two
or three weeks will be required to perfect this; and, if pro-
perly treated, the stems will be found white, crisp, tender,
and excellent.

Plants from the first sowing will be ready for use in July
and August. For a succession, a few seeds may be sown in
June, or early in July.

Use. —The blanched portion of the stem is mixed in
soups, and also used as a salad. It is served like Celery, with
various condiments; and possesses a sweet, pleasant, aromatic
taste.

It is a popular vegetable in some parts of Europe, but is
rarely cultivated in this country.

Sweet Fenner. Mill.
Malta Fennel. Fceniculum officinale.

By some writers, this has been described as a variety of the
Common Fennel; but its distinctive character appears to be
permanent under all conditions of soil and culture. The leaves
are long and narrow, and, compared with those of the last
named, less abundant, and not so pointed. ‘The stem is also
shorter, and the seeds are longer, more slender, and lighter
colored.

422 OLERACEOUS PLANTS.

Sowing and Cultivation. — It is propagated and cultivated
as the Common Fennel.

Use. —It is used in all the forms of the last named. The
seeds have a sweet, pleasant, anise-like taste and odor, are
strongly carminative, and yield an essential oil by distilla-
tion.

L.A N.E ON. DUEL.
Lavendula spica.

Lavender is a hardy, low-growing, shrubby plant, origi-
nally from the south of Europe. ‘There are three varieties ;
and they may be propagated from seeds by dividing the
roots, or by slips, or cuttings.

The seeds are sown in April or May. Make the surface
of the soil light and friable, and sow the seeds in very shal-
low drills six inches apart. When the seedlings are two or
three inches high, transplant them in rows two feet apart,
and a foot apart in the rows.

The slips, or cuttings, are set in April, two-thirds of the
length in the soil, and in rows as directed for transplanting
seedlings. Shade them for a few days, until they have taken
root; after which, little care will be required beyond the or-
dinary form of cultivation.

The roots may be divided either in spring or autumn.
Though Lavender grows most luxuriantly in rich soil, the
plants are more highly aromatic, and less liable to injury
from severe weather, when grown in light, warm, and gra-
velly situations.

Use. — Lavender is sometimes used as a pot-herb, “ but is
more esteemed for the distilled water which bears its name,
and which, together with the oil, is obtained in the greatest
proportion from the flower-spikes which have been gathered
in dry weather, and just before the flowers are fully expand-
ed. ‘The oil of lavender is obtained in the ratio of an ounce
to sixty ounces of dried flowers.” — Law.

LAVENDER. 423

“In the neighborhood of Mitcham, in Surrey, England,
upwards of two hundred acres are occupied with Lavender
alone.” — Thomp.

Varveties. —

Broap-LEAVED LAVENDER. Mill.
Spike Lavender.

Compared with the Common Lavender, the branches of
this variety are shorter, more sturdy, and thicker set with
leaves; the latter being short and broad.

The Broad-leaved Lavender rarely blossoms ; but, when
this occurs, the leaves of the flower-stalk are differently
formed from those of the lower part of the plant, and some-
what resemble those of the Common variety. The stalks are
taller, the spikes lower and looser, and the flowers smaller,
than those of the last named.

Common or BuiuE-FLOWERING LAVENDER.
Narrow-leaved Blue-flowering.

A shrubby, thickly-branched plant, from a foot to upwards
of three feet high, according to the depth and quality of the
soil in which it is cultivated. ‘The leaves are opposite, long,
and narrow; flowers blue or purple, in spikes.

The whole plant is remarkably aromatic; but the flowers
have this property in a greater degree than the foliage or
branches. The plants are in perfection in July and August,
and are cut for drying or distillation, close to the stem, as the
blossoms on the lower part of the spikes begin to change to
a brown color.

Narrow-LEAVED WHITE-FLOWERING.

A sub-variety of the Common Lavender, with white flowers.
It is of smaller growth and less hardy than the last named,
though not so generally cultivated. Its properties and uses
are the same.

424 OLERACEOUS PLANTS.

TOVA GE,
Ligusticum levisticum.

Lovage is a hardy, perennial plant, with a hollow, chan-
nelled, branching stem six or seven feet high. The leaves are
winged, smooth, deep, glossy-green, and somewhat resemble
those of Celery; the flowers are yellow, and produced in
large umbels at the extremities of the branches; the seeds
are oblong, striated, of a pale, yellowish-brown color, and
retain their germinative powers but one year.

Soil, Propagation, and Culture. — Lovage requires a deep,
rich, moist soil; and is propagated either by seeds or di-
viding the roots. ‘The seeds should be sown in August,
or immediately after ripening ; as, when sown in spring, they
seldom vegetate well. When the young plants have made a
growth of two or three inches, they should be transplanted
three feet apart in each direction ; and, when well established,
will require little care, and continue for many years.

The roots may be divided in spring or autumn; and should
be set three feet apart, as directed for seedling plants; cover-
ing the crowns three inches deep.

Use. — Lovage was formerly cultivated as an esculent; but
its use as such has long been discontinued. It is now culti-
vated for its medicinal properties; both the seeds and roots
being used. The latter are large, fleshy, dark-brown with-
out, yellowish within, and of a peculiar, warm, aromatic
taste. ‘They are sliced and dried, and in this state are used
to some extent by confectioners. ‘The seeds are similar to
the roots in taste and odor, but have greater pungency. In
appearance and flavor, the plant is not unlike Celery.

There are no varieties.

MARIGOLD. 425

M A.R-T Gs0-L-D.
Pot Marigold. Calendula officinalis.

This hardy annual is a native of France and the south of
Europe. Aside from its value for culinary purposes, its large,
deep, orange-yellow flowers are showy and attractive ; and it
is frequently cultivated as an ornamental plant. The stem is
about a foot in height ; the leaves are thick and fleshy, round-
ed at the ends, and taper to the stalk; the flowers are an
inch and a half or two inches in diameter, yellow, — differing,
however, in depth of color, and single or double according to
the variety ; the seeds are large, light-brown, much curved
and contorted, and very irregular both in their size and
form.

Sowing and Cultwation.— The plant is of easy culture.
The seeds are sown in autumn, just after ripening; or in
April, May, or June. Make the drills a foot apart ; cover the
seed three-fourths of an inch deep; and, when the plants are
an inch or two inches high, thin them to eight or ten inches
apart. Plants from the first sowing will blossom early in July,
and continue in bloom until destroyed by frost.

Gathering. —'The flowers are gathered when fully ex-
panded, divested of their calyxes, and spread in a light,
airy, shaded situation until they are thoroughly dried. They
are gathered as they come to perfection ; for, when the plants
are allowed to ripen their seeds, they become much less pro-
ductive.

To raise Seed. — Leave one or two of the finest plants,
without cutting the flowers; and, when the heads of seed
begin to change from a green to a brownish color, cut them
off, spread them a short time as directed for drying the
flowers, and pack away for use.

Use. —'The flowers are used in various parts of Europe

for flavoring soups and stews, and ane much esteemed.
54

426 OLERACEOUS PLANTS.

Though often grown as an ornamental plant, the flowers are
but little used in this country for culinary purposes.
The varieties are as follow : —

ComMMON ORANGE-F LOWERED.

Flowers single, deep orange-yellow, high-flavored. It is
considered the best variety for cultivation.

LEMoN-FLOWERED.

This differs from the foregoing in the paler color of the
flowers, which are also less aromatic. ‘The plants are not dis-
tinguishable from those of the Common Orange-flowered.

DovusBLE ORANGE-F LOWERING.

Of the same color with the first named, but with fine,
large, double ornamental flowers. . The petals are flat, and
rest in an imbricated manner, one on the other, as in some
varieties of the Anemone. It is more productive, but less
aromatic, than the Single-flowering.

DovsLE LEMOoN-FLOWERING.

A variety of the second-named sort, with double flowers
like those of the preceding.

To raise good seeds of either of the double-flowering
kinds, all plants producing single flowers must be removed as
soon as their character is known. When the single and
double-flowering plants are suffered to grow together, the
latter rapidly deteriorate, and often ultimately become single-

flowering.

CuiLpInG, oR ProLtirERous Maricotp. Loud.

This variety produces numerous small flowers from the.
margin of the calyx of the large central flowers. It is quite
ornamental, but of ‘little value as an esculent.

MARJORAM. 427

MARJORAM.
Origanum.
Common Marsoram.
Origanum vulgare.

A perennial species, with a shrubby, four-sided stem, a
foot and a half high ; leaves oval, opposite, — at the union of
the leaves with the stalk, there are produced several smaller
leaves, which, in size and form, resemble those of the Common
Sweet Marjoram ; the flowers are pale-red, or flesh-colored,
and produced in rounded, terminal spikes; the plants blossom
in July and August, and the seeds ripen in September.

Propagation and Culture. —It may be grown from seeds,
but is generally propagated by dividing the roots, either in
spring or autumn. Set them in a dry and warm situation,
in rows fifteen inches apart, and ten or twelve inches from
plant to plant in the rows.

The seeds may be sown in a seed-bed in April or May,
and the seedlings transplanted to rows as directed for setting
the roots ; or they may be sown in drills fifteen inches apart,
afterwards thinning out the young plants to ten inches apart
in the drills.

There is a variety with white flowers, and another with
variegated foliage.

Use. — The young shoots, cut at the time of flowering and
dried in the shade, are used as Sweet Marjoram for seasoning
soups and meats. ‘The whole plant is highly aromatic.

Swreer Marsoram.
Knotted Marjoram. Origanum majorana.

Sweet Marjoram is a native of Portugal. Though a bien-
nial, it is always treated as an annual; not being sufficiently
hardy to withstand the winters of the Middle or Northern

428 OLERACEOUS PLANTS.

States in the open ground. ‘The plant is of low growth, with
a branching stem, and oval or rounded leaves. ‘The flowers,
which appear in July and August, are of a purplish color,
and produced in compact clusters, or heads, resembling knots :
whence the term ‘ Knotted Marjoram” of many localities.
The seeds are brown, exceedingly small, and retain their ger-
minative properties three years.

Sowing and Cultivation. — Sweet Marjoram is raised from
seeds sown annually in April, May, or June. Its propaga-
tion, however, is generally attended with more or less diffi-
culty, arising from the exceeding minuteness of the seeds, and
the liability of the young seedlings to be destroyed by the
sun before they become established. ‘The seeds are sown in
drills ten or twelve inches apart, and very thinly covered
with finely pulverized loam. Coarse light matting is often
placed over the bed immediately after sowing, to facilitate
vegetation ; and, if allowed to remain until the plants are
well up, will often preserve a crop which would otherwise be
destroyed. ;

The seeds are sometimes sown in a hot-bed, and the plants
set out in May or June, in rows twelve inches apart, and six
inches apart in the rows.

Gathering. — 'The plants, when in flower or fully de-
veloped, are cut to the ground; and, for winter use, are
dried and preserved as other pot-herbs.

Use.— Sweet Marjoram is highly aromatic, and is much
used, both in the green state and when dried, for flavoring
broths, soups, and stuffings.

Por Marsoram.
Origanum onites.

A perennial species, from Sicily. Stem a foot or more in
height, branching; leaves oval, comparatively smooth ; the
flowers are small, of a purplish color, and produced in spikes.

AROMATIC NIGELLA. 429

Propagation and Cultivation. — The species is propagated,
and the crop in all respects should be treated, as directed for
Common Marjoram. The properties and uses of the plant
are also the same. Both, however, are much inferior to the
Sweet Marjoram last described.

Winter Sweet Marsoram. Cord.
Origanum heracleoticum.

A half-hardy perennial, from the south of Europe. Stem
eighteen inches high, purplish; the leaves are opposite, oval,
rounded at the ends, and resemble those of Sweet Marjoram ;
the flowers are white, and are put forth in July and August,
in spikelets about two inches in length; the seeds ripen in
September.

Propagation and Culture. —It may be grown from seeds,
but is generally propagated by dividing the roots either in
the spring or fall, and planting the divisions ten inches apart,
in rows eighteen inches asunder. It succeeds best in dry
localities, and requires no other attention than to have the
soil kept loose, and free from weeds.

There is a variety with variegated leaves, but differing in no
other respect from the foregoing.

Use. — The leaves and young branches are used in soups,
and stuffing for meats; and should be cut when just coming
into flower, and dried in the shade.

AROMATIC NIGELLA.
Four Spices. Allspice. Black Cumin. Quatre Epices, of the
French. Nigella sativa.
A hardy, annual plant from the East Indies. Stem twelve
to eighteen inches high, with alternate, sessile, finely divided
leaves; the flowers are large, white, variegated with blue ;

430 OLERACEOUS PLANTS.

the seeds, which are produced in a roundish capsule, are
somewhat triangular, wrinkled, of a yellowish color, and
pungent, aromatic taste, — about thirteen thousand are con-
tained in an ounce, and they retain their vitality three years.
There is a species cultivated, the seeds of which are black.

Soil and Cultivation. — It is always raised from seed, and
thrives best in light, warm soil. ‘The seed may be sown from
the middle of April to the middle of May. Pulverize the
soil well, make the surface smooth and even, and sow “in
drills twelve or fourteen inches apart and about half an inch
deep. When the plants are two inches high, thin them to
five or six inches apart in the rows. During the summer,
cultivate in the usual manner, keeping the soil loose, and
watering occasionally if the weather be dry; and in August
or September, or when the seed ripens, cut off the plants at
the roots, spread them in an airy situation, and, when suffi-
ciently dried, thresh out; after which, spread the seed a short
time to evaporate any remaining moisture, and they will be
ready for use.

Use. —'The seeds have a warm, aromatic taste; and are
employed in French cookery, under the name of quatre épices,
or ‘four spices.”

PARSLEY.

Apium petroselinum.

Parsley is a hardy, biennial plant from Sardinia. The
leaves of the first year are all radical, compound, rich, deep-
green, smooth, and shining. When fully developed, the plant
measures three or four feet in height; the flowers are small,
white, in terminal umbels; the seeds are ovoid, somewhat
three-sided, slightly curved, of a grayish-brown color and
aromatic taste, seven thousand are contained in an ounce,
and they retain their vitality three years.

PARSLEY. 431

Soil and Propagation. — Parsley succeeds best in rich,
mellow soil, and is propagated from seeds sown annually ;
an ounce of seed being allowed to a hundred and fifty feet of
drill.

Sowing.— As the seed vegetates slowly, — sometimes re-
maining in the earth four or five weeks before the plants
appear, —the sowing should be made as early in spring as
the ground is in working condition. Lay out the bed of a
size corresponding to the supply required, spade it deeply and
thoroughly, level the surface (making it fine and smooth),
and sow the seed in drills fourteen inches apart, and half
an inch deep. When the plants are two or three inches high,
thin them to eight or ten inches apart; being careful, in the
thinning, to leave only the best and finest curled plants.

According to Lindley, the finest curled kinds will rapidly
degenerate and become plain, if left to themselves ; while, on
the other hand, really excellent sorts may be considerably
improved by careful cultivation.

The best curled Parsley is obtained by repeated trans-
plantings. When the seedlings are two inches high, they are
set in rows ten inches apart, and six inches apart in the rows.
In about four weeks, they should be again transplanted to
where they are to remain, in rows eighteen inches apart, and
fourteen inches apart in the rows. When thus treated, the

‘plants become remarkably close, of a regular, rosette-like
form, and often entirely cover the surface of the ground.
When grown for competition or for exhibition, this process of
transplanting is thrice and often four times repeated.

Seed. — In autumn, select two or three of the finest curled
and most symmetrical plants; allow them to remain un-
plucked ; give a slight protection during winter ; and, in the
following summer, they will yield abundantly. Much care is
requisite in keeping the varieties true. ‘his is especially the
case with the curled sorts. ‘The seed-growers, who value their
stock and character, select the best and finest curled plants,

432 OLERACEOUS PLANTS.

and allow no others to flower and seed. When the object is
to improve a variety, but few seeds are saved from a plant ;
and, in some cases, but few seeds from a head.

Use. — The leaves of the curled varieties afford one of the
most beautiful of garnishes: they are also used for flavoring
soups and stews. ‘The seeds are aromatic, and are sometimes
used as a substitute for the leaves; though the flavor is much
less agreeable.

Varieties. —

Dwarr CurLED PARSLEY.
Curled Parsley. Sutton’s Dwarf Curled. Usher’s Dwarf Curled.

A fine, dwarfish, curled variety, long cultivated in England.
In some gardens, it is grown in such perfection as to resemble
a tuft of finely curled, green moss.

It is hardy, and slow in running to seed, but lable to
degenerate, as it constantly tends to increase in size and
to become less curled.

From the Dwarf Curled Parsley, by judicious cultivation and
a careful selection of plants for seed, have originated many
excellent sorts of stronger growth, yet retaining its finely
curled and beautiful leaves.

Mircue.i’s Marcuiess Winter. Thomp.

A fine, curled sort, larger than the Dwarf Curled ; and, on
account of its remarkable hardiness, recommended as one
of the best for winter culture.

Myatr’s ‘lR1pLe-CuRLED.
Myatt’s Garnishing. Myatt’s Extra Fine Curled. Windsor Curled.
The leaves of this variety are large and spreading, bright-
green above, paler beneath. When true, the foliage is nearly
as finely curled as that of the Dwarf, though the plant is
much larger and stronger in its habit.

PARSLEY. 433

Puan Parstey. Thomp.
Common Parsley.

The leaves of this sort are plain, or not curled; and the
plant produces them in greater quantity than the curled sorts.
It is also somewhat hardier.

For many years, it was the principal variety grown in
the gardens of this country; but has now given place to the
curled sorts, which, if not of better flavor, are generally pre-
ferred, on account of their superior excellence for garnishing.

RENDLE’s TREBLE GARNISHING. Trans.

A variety of the Dwarf Curled, of larger size; the leaves
being as finely curled and equally beautiful.

HampBure or Larce-Rootep Parstrey. M<Int.
Turnip-rooted Parsley.

A variety of the Common Plain Parsley, with stronger
foliage. ‘Though the leaves are sometimes used in the man-
ner of those of the Common Parsley, it is generally cultivated
for its fusiform, fleshy roots.

To obtain these of good size and quality, the soil should
not be too rich, but deeply and thoroughly trenched. Sow the
seeds in April or May, in drills a foot or fourteen inches apart,
and three-fourths of an inch deep; and, when the seedlings
are two or three inches high, thin them to six or eight inches
apart in the rows. Cultivate during the season as carrots or
parsnips; and, in October, the roots will have attained their
growth, and be suitable for use. ‘lake them up before the
ground closes, cut off the tops within an inch or two of
the crowns, pack in earth or sand, and store in the cellar for
winter.

On
Cr

434 OLERACEOUS PLANTS.

To raise Seeds. — Reset a few roots in April, two feet
apart; or leave a few plants in the open ground during the
winter. They will blossom in June and July, and ripen their
seeds in August.

Use. —'The roots are eaten, boiled as carrots or parsnips.
In connection with the leaves, they are also mixed in soups
and stews, to which they impart a pleasant, aromatic taste and
odor.

Napies ok CELERY-LEAVED ParsLey.
Neapolitan Parsley. Celery Parsley.

This variety somewhat resembles Celery ; and, by writers
on gardening, is described as a hybrid between some of the
kinds of Celery and the Large-rooted or Hamburg Parsley.
With the exception of their larger size, the leaves are similar
to those of the Common Plain Parsley.

Use. — The leaves are sometimes employed for garnishing ;
but are generally blanched, and served as Celery.

Sowing and Cultivation. —'The plants are started in a hot-
bed in March, or the seeds may be sown in a seed-bed in the
open ground in May. When the seedlings are four or five
inches high, transplant to trenches two feet apart and six or
eight inches deep, setting the plants a foot apart in the
trenches; afterwards gather the earth gradually about the
stems, in the process of cultivation; and, when they are
sufficiently grown and blanched, harvest and preserve as
Celery.

To raise Seeds. — Leave two or three plants unblanched.
They should be eighteen inches asunder, and may remain in
the open ground during winter. ‘They will flower, and yield
a plentiful supply of seeds, the following summer.

PEPPERMINT. 435

PEPPERMINT.
Mentha piperita.

Peppermint is a hardy, perennial plant, imtroduced from
Europe, and growing naturally in considerable abundance
along the banks of small streams, and in rich, wet localities.
Where once established, it spreads rapidly, and will remain
a long period.

Stem smooth, erect, four-sided, and from two to three feet
in height; leaves opposite, ovate, pointed, toothed on the
margin ; flowers purplish, or violet-blue, in terminal spikes ;
the seeds are small, brown, or blackish-brown, and retain
their vitality four years.

Propagation and Culture. —It may be grown from seeds ;
but this method of propagation is rarely practised, as it is
more readily increased by dividing the roots.

The agreeable odor, and peculiar, warm, pleasant flavor, of
the leaves are well known. ‘The plant, however, is little
used as a pot-herb, but is principally cultivated for distilla-
tion. For the latter purpose, the ground is ploughed about
the middle of May, and furrowed in one direction, as for
drill-planting of potatoes; making the furrows about eighteen
inches apart. The best roots for setting are those of a year’s
growth; and an acre of these will be required to plant ten
acres anew. ‘These are distributed along the furrows in a
continuous line, and covered sometimes with the foot as the
planter drops the roots, and sometimes by drawing the earth
over them with a hoe. In about four weeks, the plants will
be well established, and require hoeing and weeding; which
is usually performed three times during the season, the culti-
vation being finished early in August.

«The cutting and distilling commence about the 25th of
August, except in very dry seasons, when it stands two or
three weeks longer, and continues until the Ist of October ;

436 OLERACEOUS PLANTS.

during which period the plant is in full inflorescence, and the
lower leaves begin to grow sear. It is raked together in
small heaps; when it is suffered to wilt ten or twelve hours,
if convenient.

«The next year, little is done to the mint-field but to cut
and distil its product. During this (the second) year, a few
weeds make their appearance, but not to the injury of the
crop; though the most careful of the mint-growers go through
their fields, and destroy them as much as possible. ‘The
second crop is not so productive as the first.

«The third year, little labor is required other than to har-
vest and distil the mint. ‘The stem is coarser than before,
and the leaves still less abundant. ‘he weeds this year
abound, and are not removed or destroyed; half or more of
the product of the field often being weeds.

“The fourth year, the field is ploughed up early in the
spring; and this ‘renewing’ is sometimes done every third
year.

«The fifth year, without any further attention, produces a
crop equal to the second; after which, the field is pastured
and reclaimed for other crops.

«The first year produces the best quality of oil, the high-
est yield per acre, and the greatest amount to the quantity of
herbage.” — F. Stearns.

ROSEMARY.

Rosmarinus officinalis.

Rosemary is a half-hardy, shrubby plant, from three to six
feet in height. ‘The leaves vary in form and color in the dif-
ferent varieties; the flowers are small, generally blue, and
produced in axillary clusters; the seeds are brown, or black-
ish-brown, and retain their vitality four years.

Propagation and Cultivation. — Like most aromatic plants,

ROSEMARY. 437

Rosemary requires a light, dry soil; and, as it is not perfectly
hardy, should have a sheltered situation. The Common
Green-leaved and the Narrow-leaved are best propagated by
seeds; but the variegated sorts are propagated only by cut-
tings or by dividing the roots. The seeds are sown in April,
in a small nursery-bed ; and the seedlings, when two or three
inches high, transplanted in rows two feet apart, and eighteen
inches apart in the rows.

When propagated by cuttings, they should be taken off in
May or June, six inches long, and set two-thirds of the length
in the earth, in a moist, shady situation: when well rooted,
transplant as directed for seedlings. ‘The roots may be
divided in spring or autumn.

Use. — It is sometimes employed, like other pot-herbs, for
flavoring meats and soups. It is used in the manufacture of
“eau de Cologne,” and its flowers and calyxes form a princi-
pal ingredient in the distillation of “Hungary Water.” In-
fusions of the leaves are made in some drinks, and the young
stems are used as a garnish.

There are four varieties, as follow : —

ComMMON oR GREEN-LEAVED.

Leaves narrow, rounded at the ends, —the upper and under
surface green; the flowers are comparatively large, and deep-
colored.

The plant is of spreading habit ; and, in all its parts, is more
strongly aromatic than the Narrow-leaved. It is decidedly
the best sort for cultivation.

GoLp-STRIPED.

A yariety of the Common or Green-leaved, with foliage
striped, or variegated with yellow.

This and the Silver-leaved are generally cultivated as orna-
mental plants. ‘The Gold-striped is much the hardier sort,

438 OLERACEOUS PLANTS.

and will succeed in any locality where the Common Green-
leaved is cultivated.

Narrow-L&EAveb.

The plants of this variety are smaller and less branched
than those of the Common or Green-leaved, and are also less
fragrant; the leaves are hoary beneath, and the flowers are
smaller and of a paler color.

It is used in all the forms of the Common or Green-leaved,
but is less esteemed.

SILVER-STRIPED.

This is a sub-variety of the Common or Green-leaved, and
the most tender of all the sorts. It is principally cultivated
for its variegated foliage ; the leaves being striped, or varie-
gated with white.

Like the Gold-striped, it can only be propagated by slips
or by dividing the roots, and must be well protected during
winter.

SAGE.
Salvia.

Sage is a low-growing, hardy, evergreen shrub, originally
from the south of Europe. Stem from a foot and a half to
two feet high, — the leaves varying in form and color in the
different species and varieties; the flowers are produced in
spikes, and are white, blue, red, purple, or variegated; the
seeds are round, of a blackish-brown color, and retain their
power of germination three years, — nearly seven thousand
are contained in an ounce.

Soil and Propagation. — Sage thrives best in light, rich,
loamy soil. ‘Though easily grown from slips, or cuttings, it
is, in this country, more generally propagated from seeds.
‘These may be sown on a gentle hot-bed in March, and the

SAGE. 439

plants set in the open ground in June, in rows eighteen inches
apart, and a foot asunder in the rows; or the seeds may be
sown in April, where the plants are to remain, thinly, in drills
eighteen inches apart, and three-fourths of an inch deep.
When the plants are two inches high, thin them to a foot
apart in the rows; and, if needed, form fresh rows by reset-
ting the plants taken up in thinning.

If grown from cuttings, those from the present year’s
growth succeed best. These should be set in June. Cut
them four or five inches in length, remove the lower leaves,
and set them two-thirds of their length in the earth. Water
freely, and shade or protect with hand-glasses. By the last
of July, or first of August, they will have taken root, and may
be removed to the place where they are to remain.

It may also be propagated by dividing the roots in spring
or autumn, in the manner of other hardy shrubs.

Gathering and Use. — Sage should be gathered for drying
before the development of the flowering-shoots; and, when
cultivated for its leaves, these shoots should be cut out as they
make their appearance. When thus treated, the product is
largely increased ; the leaves being put forth in much greater
numbers, and of larger size.

It is sometimes treated as an annual; the seeds being sown
in April, in drills fourteen inches apart, and the plants cut to
the ground when they have made sufficient growth for use.

The leaves are employed, both in a green and dried state,
for seasoning stuffings, meats, stews, and soups. Sage is also
used for flavoring cheese ; and, in the form of a decoction, is
sometimes employed for medical purposes.

Species and Varieties. —

Broap-LEAvED GREEN SAGE.
Balsamic Sage. Mill.

Stems shrubby, less erect and more downy than those of
the succeeding species; the leayes are comparatively large,

440 OLERACEOUS PLANTS.

broad, heart-shaped, woolly, toothed on the margin, and pro-
duced on long foot-stalks, — those of the flower-stalks are

oblong, sessile, and nearly entire on the borders; the flowers

39
are small, pale-blue, and much less abundant than those of
the Common Sage.

It is rarely employed in cookery, but for medical purposes
is considered more efficacious than any other species or yva-

riety.

Common or Rep-LEAVED.
Purple-top. Red-top. Salvia officinalis.

This is the Common Sage of the garden; and with the
Green-leaved, which is but a sub-variety, the most esteemed
for culinary purposes. ‘The young stalks, the leaf-stems, and
the ribs and nerves of the leaves, are purple: the young
leaves are also sometimes tinged with the same color, but
generally change by age to clear green.

The Red-leaved is generally regarded as possessing a higher
flavor than the Green-leaved, and is preferred for cultivation ;
though the difference, if any really exists, is quite unimpor-
tant. The productiveness of the varieties is nearly the same.
The leaves of the Green Sage are larger than those of the
Red; but the latter produces them in greater numbers.

GREEN-LEAVED.
Green-top.

A variety of the preceding; the young shoots, the leaf-
stalks, and the ribs and nerves of the leaves, being green.

‘There appears to be little permanency in the characters by
which the varieties are distinguished. Both possess like pro-
perties, and are equally worthy of cultivation. From seeds
of either of the sorts, plants answering to the description of
the Red-leayed and Green-leaved would probably be pro-
duced, with almost every intermediate shade of color.

SAGE. 441

Narrow-LEeavep GREEN SAceE. Mill.
Sage of Virtue.

Leaves narrow, hoary, toothed towards the base ; the spikes
of flowers are long, and nearly leafless; flowers deep-blue ;
the seeds are similar to those of the Red-leaved, and pro-
duced four together in an open calyx. Compared with the
Common Red-leaved or Green-leaved, the leaves are much
narrower, the spikes longer and less leafy, and the flowers
smaller and of a deeper color.

The variety is mild flavored, and the most esteemed of all
the sorts for use in a crude state; as it is also one of the best
for decoctions. .

«At one period, the Dutch carried on a profitable trade
with the Chinese by procuring the leaves of this species
from the south of France, drying them in imitation of tea,
and shipping the article to China, where, for each pound of
sage, four pounds of tea were received in exchange.” —

Ms Int.

VARIEGATED-LEAVED GREEN SAGE.

A sub-variety of the Green-leaved, with variegated foliage.
It is not reproduced from seeds, and must be propagated by
slips or by dividing the roots.

VARIEGATED-LEAVED RED SAGE.

This is but an accidental variety of the Common Red-
leaved Sage, differing only in its variegated foliage. It
can be propagated only by cuttings or by a division of the
roots.

56

442 OLERACEOUS PLANTS.

SAVORY.

Saturjea.

The cultivated species are as follow : —

HeEspvED Savory.
Saturjea capitata.

A perennial plant, with a rigid, angular, branching stem a
foot and a half high. The leaves are firm, pointed, and, when
bruised, emit a strong, pleasant, mint-like odor; the flowers
are white, and are produced in terminal, globular heads; the
seeds are quite small, of a deep-brownish color, and retain
their vitality three years.

It may be propagated from seeds or by dividing the roots ;
the latter method, however, being generally practised. The
young shoots are used in all the forms of Summer Savory.

SHRUBBY SAVoRY.
Saturjea viminea.

A shrub-like, perennial species, cultivated in the same
manner as the Winter Savory. The plant has the pleasant,
mint-like odor of the species first described, but is little used
either in cookery or medicine.

SumMeER Savory.
. Saturjea hortensis.

An annual species, from the south of Europe. Stem twelve
or fifteen inches high, erect, rather slender, and producing its
branches in pairs; the leaves are opposite, narrow, rigid, with
a pleasant odor, and warm, aromatic taste; the flowers are
pale-pink, or flesh-colored, and are produced at the base of
the leaves, towards the upper part of the plant, each stem

SAVORY. 443

supporting two flowers; the seeds are quite small, deep-
brown, and retain thei vitality two or three years.

Propagation and Cultivation. — Summer Savory is always
raised from seeds, sown annually in April or May. It thrives
best in light, mellow soil; and the seed should be sown ‘in.
shallow drills fourteen or fifteen inches apart. When the
plants are two or three inches high, thin them to five or six
inches apart in the rows, and cultivate in the usual manner
during the summer.

When the plants have commenced flowering, they should
be cut to the ground, tied in small bunches, and: dried in an
airy, shady situation.

For early use, the seeds are sometimes sown in a hot-bed
on a gentle heat, and the seedlings afterwards transplanted to
the open ground in rows, as directed for sowing.

Use. —'The aromatic tops of the plant are used, green or
dried, in stuffing meats and fowl. ‘They are also mixed in
salads, and sometimes boiled with pease and beans. It is sold
in considerable quantities at all seasons of the year, in a dried
and pulverized state, packed in hermetically-sealed bottles or
boxes.

Winter Savory. Thomp.
Saturjea montana.

A hardy, evergreen shrub, with a low, branching stem
about a foot in height. The leaves are opposite, narrow, and
rigid, like those of the preceding species; the flowers resem-
ble those of the Summer Savory, but are larger and of a
paler color; the seeds, which ripen in autumn, are small,
dark-brown, and retain their vitality three years.

Propagation and Culture. —‘ It may be raised from seed
sown in April or May; but is generally propagated by divid-
ing the plants in April, or by cuttings of the young shoots
taken off in April or May. ‘The cuttings should be planted
two-thirds of their length deep, on a shady border, and, if

444 OLERACEOUS PLANTS.

necessary, watered until they take root. When well esta-
blished, they may be planted out a foot apart, in rows fifteen
inches asunder. Some may also be planted as an edging.

«The plants should be trimmed every year in autumn, and
the ground between the rows occasionally stirred; but, in
doing this, care must be taken not to injure the roots. Fresh
plantations should be made before the plants grow old and
cease to produce a sufficient supply of leaves.”

Use.— It is used for the same purposes as Summer Savory.
The leaves and tender parts of the young branches are mixed
in salads: they are also boiled with pease and beans; and,

when dried and powdered, are used in stuffings for meats and
fowl.

SPEARMINT.
Green Mint. Mentha viridis.

A hardy, perennial plant, introduced from Europe, and
generally cultivated in gardens, but growing naturally in
considerable abundance about springs of water, and in rich,
wet localities. ‘The stem is erect, four-sided, smooth, and
two feet or more in height; the leaves are opposite, in pairs,
stemless, toothed on the margin, and sharply pointed; the
flowers are purple, and are produced in August, in long,
slender, terminal spikes; the seeds are small, oblong, of a
brown color, and retain their vitality five years, — they are
generally few in number, most of the flowers being abor-
tive.

Soil, Propagation, and Culture. —It may be grown from
seed, but is best propagated by a division of the roots, which
are long and creeping, and readily establish themselves
wherever they are planted. Spearmint thrives best in rich,
moist soil; but may be grown in any good garden loam.
The roots may be set either in the autumn or spring.

TANSY. 445

Where large quantities are required for marketing in the
green state, or when grown for distillation, lay out the land in
beds three or four feet in width, and make the drills two or
three inches deep and a foot apart. Having divided the roots
into convenient pieces, spread them thinly along the drills,
and earth them over to a level with the surface of the bed.
Thus treated, the plants will soon make their appearance ;
and may be gathered for use in August and September. Just
before severe weather, give the beds a slight dressing of rich
soil; and, the ensuing season, the plants will entirely occupy
the surface of the ground.

Use. — Mint is sometimes mixed in salads, and is used for
flavoring soups of all descriptions. It is often boiled with
green pease ; and, with the addition of sugar and vinegar,
forms a much-esteemed relish for roasted lamb. It has also
much reputed efficacy as a medicinal plant.

CuRLED-LEAVED SPEARMINT.

A variety with curled foliage. It is a good sort for gar-
nishing ; but, for general use, is inferior to the Common or
Plain-leaved species before described. Propagated by divid-
ing the roots.

WA. NSW.
Tanacetum vulgare.

Tansy is a hardy, perennial, herbaceous plant, naturalized
from Europe, and abundant by roadsides and in waste places.
Its stem is from two to three feet high ; the leaves are finely
cut and divided, twice-toothed on the margin, and of a rich,
deep-green color; flowers in corymbs, deep-yellow, and pro-
duced in great abundance ; the seeds are small, of a brownish
color, and retain their vitality three years.

446 OLERACEOUS PLANTS.

Soil and Cultivation. —'Tansy may be grown in almost any
soil or situation, and is propagated from seeds or by dividing
the roots; the latter method being generally practised. In
doing this, it is only necessary to take a few established plants,
divide them into small pieces or collections of roots, and set
them six inches apart, in rows a foot asunder, or in hills two
feet apart in each direction. They will soon become esta-
blished; and, if not disturbed, will completely occupy the
ground. In most places, when once introduced, it is
liable to become troublesome, as the roots not only spread
rapidly, but are very tenacious of life, and eradicated with
difficulty.

When cultivated for its leaves, the flowering-shoots should
be cut off as they make their appearance. It is but little
used, and a plant or two will afford an abundant supply.

Use. — The leaves have a strong, peculiar, aromatic odor,
and a bitter taste. They were formerly employed to give
color and flavor to various dishes, but are now rarely used
in culinary preparations. ‘The plant possesses the tonic and
stomachic properties common to bitter herbs.

There are three cultivated varieties, as follow :—

CurLED-LEAVED Tansy.
Double Tansy. Tanacetum vulgare, var. crispum.

This differs from the Common Tansy in the frilled or
curled character of the leaves, which have some resemblance
to the leaves of the finer kinds of Curled Cress or Parsley.
They are of a rich green color, and are sometimes employed
for garnishing. In the habit of the plant, color of the flowers,
odor and flavor of the leaves, the variety differs little, if at all,
from the Common Tansy. It is more beautiful than the last-
named; and, in all respects, much more worthy of cultiva-
tion.

Propagated only by dividing the roots.

THYME. 447

Larce-LEAVED TAnNsy.

Leaves larger than those of any other variety, but much
less fragrant. It is of little value, and rarely cultivated.

VARIEGATED-LEAVED.

A variety with variegated foliage. Aside from the peculiar
color of the leaves, the plant differs in no respect from the
Common Tansy : it grows to the same height, the flowers are
of the same color, and the leaves have the same taste and
odor.

It must be propagated by dividing the roots; the varie-
gated character of the foliage not being reproduced from
seeds. ;

THYME.
Thymus.

Two species of Thyme are cultivated for culinary purposes,
—the Common Garden Thyme (7° vulgaris) and the Lemon
or Evergreen Thyme (T’. citriodorus).

They are hardy, perennial plants, of a shrubly character,
and comparatively low growth. ‘They are propagated from
seeds and by dividing the roots; but the finest plants are pro-
duced from seeds.

Of the Common Garden Thyme, there are three varie-
ties : —

Broap-LEAVED.

The Broad-Leaved Thyme is more cultivated in this coun-
try than any other species or variety. The stem is ten or
twelve inches high, shrubby, of a brownish-red color, and

448 OLERACEOUS PLANTS.

much branched ; the leaves are small, narrow, green above,
and whitish beneath ; flowers purple, in terminal spikes; the
seeds are black, and exceedingly small, —two hundred and
thirty thousand being contained in an ounce; they retain their
vitality two years.

Propagation and Cultivation. — When propagated by seeds,
they are sown in April or May, thinly, in shallow drills ten
or twelve inches apart. When the plants are up, they should
be carefully cleared of weeds, and thinned to eight or ten
inches apart, that they may have space for development.
They may be cut for use as soon as they have made sufficient
growth ; but, for drying, the stalks are gathered as they come
into flower.

If propagated by dividing the roots, the old plants should
be taken up in April, and divided into as many parts as the
roots and tops will admit. ‘They are then transplanted about
ten inches apart, in beds of rich, light earth; and, if the
weather be dry, watered till they are well established. ‘They
may be cut for use in August and September.

Use. — The leaves have an agreeable, aromatic odor; and
are used for flavoring soups, stuffings, and sauces.

Narrow-Leavep. Mill.

The stalks of this variety are shorter than those of the
Broad-leaved ; the leaves also are longer, narrower, and more
sharply pointed; and the flowers are larger.

It is propagated, cultivated, and used as the Broad-leaved.

V ARIEGATED-LEAVED.

A sub-vyariety of the Broad-leaved, with variegated foliage.
It is generally cultivated as an ornamental plant; and is pro-
pagated only by dividing the roots, as directed for the Broad-
leaved.

THYME, 449

Lemon Tuyme. Loud.
Thymus citriodorus.

A low, evergreen shrub, with a somewhat trailing stem,
rarely rising more than six or eight inches high. It is readily
distinguished from the Common or Broad-leaved by the soft,
pleasant, lemon-like odor of the young shoots and leaves.

It is used for flavoring various dishes, and by some is pre-
ferred to the Broad-leaved.

The species is propagated from seeds by dividing the roots,
and by layers and cuttings. Seedling plants, however, are
said to vary in fragrance; and, when a choice stock can be
obtained, it is better to propagate by dividing the plants.

57

450 LEGUMINOUS PLANTS.

CHAPTER IX.

LEGUMINOUS PLANTS.

American Garden-bean. Asparagus-bean. Lima Bean. Scariet-run-
ner. Sieva. Chick-pea. Chickling Vetch. English Bean. Lentil.
Lupine. Pea. Pea-nut. Vetch, or Tare. Winged Pea.

AMERICAN GARDEN-BEAN.

French Bean. Kidney-bean. WHaricot, of the French. Phaseolus

vulgaris.

The Common Garden-bean of the United States is identi-
cal with the French or Kidney Bean of England and France,
and is quite distinct from the English or Garden Bean of
French and English catalogues.

The American Garden-bean is a tender, annual plant from
the East Indies, with a dwarfish or climbing stem and trifo-
liate leaves. The flowers are variable in color, and produced
in loose clusters; the seeds are produced in long, flattened,
or cylindrical, bivalved pods, and vary, in a remarkable
degree, in their size, form, and color, —their germinative
powers are retained three or four years.

As catalogued by seedsmen, the varieties are divided in two
classes, — the Dwarfs, and the Pole or Running Sorts.

Dwarfs. — The plants of this class vary from a foot to two
feet in height. They require no stakes or poles for their
support; and are grown in hills or drills, as may suit the
taste or convenience of the cultivator.

All of the varieties are comparatively tender, and should
not be planted before settled, mild weather. ‘They succeed

AMERICAN GARDEN-BEAN. 451

best in warm, light soil; but will flourish in almost any soil or
situation, except such as are shaded or very wet.

When planted in drills, they are made about two inches
deep, and from fourteen to twenty inches apart. The seeds
are planted from three to six inches apart; the distance in
the drills, as well as the space between the drills, being regu-
lated by the habit of the variety cultivated.

If planted in hills, they should be three feet apart in one
direction, and about two feet in the opposite. If the variety
under cultivation is large and vigorous, four or five plants
may be allowed to a hill; if of an opposite character, allow
twice this number.

To raise Seed. — Leave a row or a few hills entirely un-
plucked. Seed is of little value when saved at the end of
the season from a few scattered pods accidentally left to ripen
on plants that have been plucked from time to time for the

table.

BAGNOLET.

A half-dwarf, French variety. Plant strong and vigorous,
with remarkably large, deep-green foliage; flowers bright
lilac; the pods are straight, seven inches long, half an inch
wide, streaked and spotted with purple when sufficiently
grown for shelling in their green state, nankeen-yellow
when fully ripe, and contain six seeds, which are nearly
straight, rounded at the ends, a little flattened on the sides,
three-fourths of an inch long, a fourth of an inch thick, and
of a violet-black color, variegated or marbled with drab.

About sixteen hundred beans are contained in a quart;
and, as the plants are vigorous growers, this amount of seed
will be sufficient for three hundred feet of drill, or for nearly
three hundred hills. If planted in drills, they should be
made twenty inches apart, and two plants allowed to a linear
foot.

The variety is not early, and requires the entire season for

452 LEGUMINOUS PLANTS.

its full perfection. When sown as soon as the weather is
suitable, the plant will blossom in about seven weeks. In
sixty days, pods may be plucked for use; and the crop will
be ready for harvesting in fifteen weeks from the time of
planting. For its green pods, the seeds may be planted until
the middle of July.

The Bagnolet is of little value as a shelled-bean, cither
green or ripe. As a string-bean, it is deservedly considered
one of the best. ‘The pods are produced in great abundance ;
and are not only tender, succulent, and well flavored, but
remain long on the plants before they become tough, and unfit
for use. If the pods are plucked as they attain a suitable
size, new pods will rapidly succeed, and the plants will afford
a continued supply for several weeks.

Buack-EYED CHINA.

Plant fifteen inches high, less strong and vigorous than
that of the Common Red-eyed China; the flowers are
white; the pods are comparatively short, usually about five
inches long, green and straight while young, straw-yellow
when sufficiently advanced for shelling, yellow, thick, hard,
and parchment-like when ripe, and contain five or six seeds,
—these are white, spotted and marked about the eye with
black, of an oblong form, usually rounded, but sometimes
shortened at the ends, slightly compressed on the sides, and
measure half an inch in length, and three-eighths of an inch
in thickness.

A quart contains fifteen hundred beans, and will plant a
drill, or row, of two hundred feet, or a hundred and fifty
hills.

The variety is early. When sown at the commencement
of the season, the plants will blossom in six weeks, produce
pods for the table in seven weeks, pods for shelling in ten
weeks, and ripen in eighty-seven days. It yields well, ripens

AMERICAN GARDEN-BEAN. 453

off at once, and, on account of the thick, parchment-like
character of the pods, suffers much less from wet and un-
favorable seasons than many other sorts.

As a string-bean, it is of fair quality, good when shelled
in the green state, and farinaceous and mild flavored when
ripe.

BuiveE Pop.

A half-dwarf variety, growing from two to three feet high,
with a branching stem, deep-green foliage, and white flowers.
The pods are five inches long, pale-green while young, light-
yellow as the season of maturity approaches, cream-white
when fully ripe, and contain five or six seeds.

Its season is intermediate. If sown early, the plants will
blossom in seven weeks, afford pods for stringing in eight
weeks, green beans in ten or eleven weeks, and ripen their
seeds in ninety-seven days. It is a week earlier than the
White Marrow, and ten days in advance of the Pea-bean.
Plantings may be made as late as the last week in June, which
will yield pods for the table in seven weeks, and ripen the
middle of September, or in about twelve weeks.

The ripe seed is white, oblong, flattened, rounded on the
back, often squarely or angularly shortened at the ends, half
an inch long, and a fourth of an inch thick: twenty-seven
hundred will measure a quart.

It is a field rather than a garden variety ; though the green
pods are tender and well flavored. If planted in drills two
feet apart, five pecks of seed will be required for an acre; or
four pecks for the same quantity of ground, if the rows are
two feet and a half apart. If planted in hills, six or eight
seeds should be put in each; and, if the hills are three feet
apart, twelve quarts of seed will plant an acre.

The Blue Pod is the earliest of the field varieties; more
prolific, more generally cultivated, and more abundant in the
market, than either the Pea-bean or the White Marrow. It

454 LEGUMINOUS PLANTS.

is, however, much less esteemed; and, even in its greatest
perfection, is almost invariably sold at a lower price.

On account of its precocity, it is well suited for planting in
fields of corn, when the crop may have been partially de-
stroyed by birds or insects, and the season has too far
advanced to admit of a replanting of corn. In field-culture,
Blue-pod beans are planted till the 25th of June.

Canapa YELLOW.
Round American Kidney. Law.

The plants of this variety are from fourteen to sixteen
inches high, and of medium strength and vigor; flowers
lilac-purple; the pods are five imches long, nearly straight,
green while young, yellow at maturity, and contain from four
to six seeds.

Season intermediate. If sown early, the plants will blos-
som in six or seven weeks, supply the table with pods in
eight weeks, green shelled-beans in ten weeks, and ripen off
in ninety days. When planted after settled warm weather,
the variety grows rapidly, and ripens quickly; blossoming in
less than six weeks, and ripening in seventy days, from the
time of planting. For green shelled-beans, the seeds may be
planted till the middle of July.

‘The ripe seeds are of an ovoid or rounded form, and mea-
sure half an inch in length and three-eighths of an inch in
thickness. They are of a yellowish-drab color, with a narrow,
reddish-brown line about the eye; the drab changing, by age,
to dull nankeen-yellow. About seventeen hundred are con-
tained in a quart; and this amount of seeds will plant two
hundred and fifty feet of drill, or a hundred and seventy-five
hills.

The variety is quite productive, and excellent as a shelled
bean, green or dry. ‘The young pods are not so tender as
those of many other sorts, and are but little used.

AMERICAN GARDEN-BEAN. 455

CHILIAN.

Plant sixteen or eighteen inches high, sturdy and vigor-
ous ; foliage large, deep-green, wrinkled; flowers pale-lilac ;
the pods are five inches and a half long, slightly curved,
pale-green while young, yellowish-white when ripe, and con-
tain five seeds.

If planted early in the season, the variety will blossom in
seven weeks, yield pods for the table in about eight weeks,
and ripen in a hundred days, from the time of planting.

The ripe seeds are of a clear, bright pink, or rose color ;
gradually becoming duller and darker from the time of har-
vesting. ‘They are kidney-shaped, a little flattened, and of
large size; generally measuring three-fourths of an inch
long, and three-eighths of an inch thick. Twelve hundred and
fifty are contained in a quart, and will be sufficient for planting
a row or drill of two hundred feet, or for a hundred and
twenty-five hills.

The variety is healthy, and moderatively productive ; not
much esteemed for its young pods, but is worthy of cultiva-
tion for the large size and good quality of the beans; which,
either in the green or ripe state, are quite farinaceous and
mild flavored.

CRESCENT-EYED.

Height fourteen or fifteen inches; flowers white, —the
upper petals slightly stained with red; the pods are five
inches and a half long, pale-green and somewhat curved
when young, yellowish-white when fully mpe, and contain
five seeds.

Season intermediate. If planted early, the variety will
blossom in seven weeks, yield pods for stringing in eight
weeks, supply the table with green beans in eleven weeks,
and ripen in about ninety days. When planted and grown
under the influence of summer weather, pods may be plucked

456 LEGUMINOUS PLANTS.

for the table in fifty days, and the crop will ripen in about
twelve weeks.

The beans, when ripe, are white, with a large, rose-red
patch about the eye; the colored portion of the surface being
striped and marked with brownish-red. ‘The fine rose-red
changes by age to a brownish-red, and the red streaks and
markings become relatively duller and darker: they are some-
what kidney-shaped, and measure three-fourths of an inch in
length and three-eighths of an inch in thickness. A quart
contains nearly thirteen hundred seeds, and will plant a hun-
dred and fifty hills, or a row of two hundred feet.

The variety yields well, and the green pods are tender and
well flavored. It is, however, generally cultivated for its
seeds, which are of large size and excellent quality, whether
used ina green or ripe state.

Dun-CoLorep.

Plant of vigorous, branching habit, sixteen inches in
height, with broad, deep-green foliage and purplish-white
flowers; the pods are five inches and a half long, half an
inch broad, green and nearly straight while young, yellow
and slender when fully ripe, and contain five or six beans.

The ripe seeds are dun-colored or dark-drab, usually with
a greenish line encircling the eye, kidney-shaped, five-eighths
of an inch long, and about a fourth of an inch thick. A
quart contains about seventeen hundred beans, and will plant
a row of two hundred and twenty-five feet, or a hundred
and seventy-five hills.

It is one of the earliest of the dwarf varieties ; blossoming
in about six weeks, producing young pods in seven weeks,
and ripening in eighty-five days, from the time of planting.
When sown after settled warm weather, pods may be gathered
for use in six weeks; and, for these, plantings may be made
until the 1st of August.

AMERICAN GARDEN-BEAN. 457

As a shelled-bean, green or dry, it is of little value, and
hardly worthy of cultivation. As an early string-bean, it is
one of the best. The pods are not only succulent and tender,
but suitable for use very early in the season. It is also quite
prolific; and, if planted at intervals of two weeks till the
last of July, will supply the table to the last of September.

The variety has long been cultivated in England and other
parts of Europe, and is much esteemed for its hardiness and
productiveness.

Dwarr CRANBERRY.

Plant vigorous ; and, if the variety is pure, strictly a Dwarf,
growing about sixteen inches high. As generally found in
gardens, the plants send out slender runners, eighteen inches
or two feet in length. The flowers are pale-purple; the pods
are five inches long, sickle-shaped, pale-green in their young
state, nearly white when ripe, and contain five or six seeds.

The ripe seeds are smaller than those of the running vari-
ety, but of the same form and color: sixteen hundred are
contained in a quart, and will plant nearly two hundred feet
of drill, or a hundred and seventy-five hills.

The genuine Dwarf Cranberry is not one of the earliest
varieties, but rather an intermediate sort. If sown as soon
as the weather will admit, the plants will blossom in seven or
eight weeks, and the young pods may be gathered for use in
nine weeks. In favorable seasons, the crop is perfected
in about ninety days. If planted in June, the variety will
ripen in ten weeks.

It is hardy and productive; and the young pods are not
only succulent and tender, but are suitable for use at a more
advanced stage of growth than those of most varieties. The
beans, in their green state, are farinaceous and well flavored,
but, after ripening, are little used; the color being objection-
able.

A variety with a brownish-red, oval, flattened seed, half
58

458 LEGUMINOUS PLANTS.

an inch in length, is extensively known and cultivated as the
Dwarf Cranberry. It is ten or twelve days earlier, the plants
are smaller and less productive, the young pods less tender
and succulent, and the seeds (green or ripe) less farinaceous,
than those of the true variety. With the exception of its
earlier maturity, it is comparatively not worthy of cultiva-
tion.

Dwarr HorricuLtTuRAL.
Variegated Dwarf Prague.

Stem about sixteen inches high; plant of vigorous, branch-
ing habit; flowers purple; pods five inches long, green while
young, but changing to yellow, marbled and streaked with
brilliant rose-red, when sufficiently advanced for shelling in
thei green state. At maturity, the clear, pale-yellow is
changed to brownish-white, and the bright-red variegations
are either entirely obliterated, or changed to dull, dead pur-
ple. If well formed, the pods contain five (rarely six) seeds.

It is a medium or half-early sort; and, if planted as soon
as the weather becomes favorable, will blossom in seven weeks,
produce pods for the table in about eight weeks, and ripen in
ninety-five or a hundred days. Planted and grown in sum-
mer weather, the variety will produce green pods in seven
weeks, and ripen in ninety days.

The ripe seeds resemble those of the running variety in
form and color; but they are smaller, a little more slender,
and usually flattened slightly at the sides. When pure, they
are egg-shaped ; and a much compressed or a longer and more
slender form is indicative of degeneracy. Fourteen hundred
beans are contained in a quart; and this quantity of seed will
be sufficient for planting a row of a hundred and seventy-five
feet, or a hundred and forty hills.

The Dwarf Horticultural Bean is quite productive, and the
young pods are tender and of good quality. It is, however,
not so generally cultivated for its young pods as for its seeds,

AMERICAN GARDEN-BEAN. 459

which are much esteemed for their mild flavor and farinaceous
quality. For shelling in the green state, it is one of the best
of the Dwarfs, and deserves cultivation.

Dwarr Sasre.
Dwarf Case-knife. Dwarf Cimeter.

A half-dwarf, French variety, two and a half to three feet
high. As the running shoots are quite slender, and usually
decay before the crop matures, it is always cultivated as other
Dwarf sorts. Foliage large, wrinkled, and blistered; the
flowers are white; the pods are very large, seven to eight
inches long, and an inch in width, often irregular and dis-
torted, green while young, paler as the season of maturity
approaches, brownish-white when ripe, and contain seven or
eight seeds.

The ripe bean is white, kidney-shaped, flattened, often
twisted or contorted, three-fourths of an inch in length, and
three-eighths of an inch in width: about twelve hundred
are contained in a quart. As the variety is a vigorous grower,
and occupies much space, this quantity of seed will plant a row
of two hundred feet, or two hundred and twenty-five hills.

Season intermediate. ‘The plants blossom in seven weeks,
produce young pods in about eight weeks, pods for shelling
in their green state in eleven or twelve weeks, and ripen in
ninety-seven days, from the time of sowing. If cultivated
for its green pods, the seeds may be planted to the middle of
July.

The Dwarf Sabre is one of the most productive of all
varieties ; yielding its long, broad pods in great profusion.
From the spreading, recumbent character of the plants, the
pods often rest or lie upon the surface of the ground; and,
being unusually thin and delicate, the crop often suffers to a
considerable extent from the effects of rain and dampness in
unfavorable seasons.

460 LEGUMINOUS PLANTS.

The young pods are remarkable for their tender and succu-
lent character; and the beans, both in a green and dried
state, are mild and well flavored. It is hardy, productive, of
good quality, and recommended for cultivation.

*

Dwarr Solssons.
A half-dwarf, French bean, similar in habit to the Dwarf

Sabre. While young, the plants produce slender runners, two
feet or more in length; but, as they are generally of short
duration, the variety is cultivated as a Common Dwarf. ‘The
flowers are white; pods six inches long, pale-green at first,
cream-yellow when sufficiently advanced for shelling, dull
cream-white when fully ripe, and contain five, and sometimes
six, beans.

The variety is comparatively early. Plants, from seeds
sown in spring, will blossom in six weeks, produce pods for
use in seven weeks, and ripen in ninety days. If planted
and grown in the summer months, the crop will be ready for
harvesting in eleven weeks; and sowings for the mpe seeds
may be made till the beginning of July.

Seeds white, kidney-shaped, flattened, often bent or dis-
torted, five-eighths of an inch long, three-eighths of an inch
wide, and a fourth of an inch thick: fifteen hundred are
contained in a quart, and will plant a drill two hundred and
twenty-five feet in length, or about two hundred hills.

The variety is productive, and the young pods are of fair
quality ; the seeds are excellent, whether used green or ripe ;
the skin is thin; and they are much esteemed for their pecu-
liar whiteness, and delicacy of flavor.

Earty CHINA.
China. Red-eyed China.
Plant fifteen inches high, with yellowish-green, wrinkled
foliage, and white flowers; the pods are five inches long,

AMERICAN GARDEN-BEAN. 461

green and straight while young, yellowish-green as they ap-
proach maturity, yellow when fully ripe, and.contain five
(rarely six) beans.

The ripe seeds are white, colored and spotted about the
eye with purplish-red, oblong, nearly cylindrical at the centre,
rounded at the ends, six-tenths of an inch long, and three-
eighths of an inch thick: sixteen hundred and fifty mea-
sure a quart, and will plant two hundred feet of drill, or two
hundred hills.

If planted early in the season, the variety will blossom in
six weeks, afford young pods for use in seven weeks, green
beans in ten weeks, and ripen in eighty-five days. When
planted and grown in summer, the crop will ripen in eleven
weeks; and plants from seeds sown as late as the first of Au-
gust will generally afford an abundant supply of tender pods
from the middle to the close of September.

The Early China is very generally disseminated, and is one
_of the most popular of the Dwarf varieties. It is hardy and
productive; but the young pods, though succulent and ten-
der, are inferior to those of some other varieties. The seeds,
green or ripe, are thin-skinned, mealy, and mild flavored.

Earzty RAcHeEt.

A low-growing, branching variety, twelve to fifteen inches
high; flowers white ; the pods are five inches and a half long,
green while young, becoming paler or greenish-yellow as they
approach maturity, cream-white when ripe, and contain five
seeds.

Planted early in the season, the variety will blossom in
about seven weeks; and, in eight weeks, the young pods will
be fit for use. Pods for shelling may be plucked in ten
weeks, and the crop will ripen in eighty days. For the green
pods, the seeds may be planted till the middle or twentieth of
July.

462 LEGUMINOUS PLANTS.

The ripe seed is yellowish-brown, white at one of the ends,
kidney-shaped, often abruptly shortened, five-eighths of an
inch long, and a fourth of an inch thick: nearly two thousand
are contained in a quart.

The Early Rachel is hardy, and moderately productive,
and, as an early string-bean, may be desirable; but as a
shell-bean, green or dry, it is of little value. In common
with many other early sorts cultivated as string-beans, the
pods, though crisp and tender at first, soon become too tough
and parchment-like for use. In general, the pods of the
later sorts remain crisp and tender a much longer period than
those of the earlier descriptions.

EARLY VALENTINE.
Valentine.

Plant about sixteen inches high, with small, yellowish-
green leaves and white flowers ; the pods are comparatively |
short, usually four and a half or five inches long, sickle-
shaped, almost cylindrical, green while young, yellow when
ripe, and contain five seeds.

The variety is productive, and quite early, though not one
of the earliest. When sown at the commencement of the
season, the plants will blossom in six weeks, produce pods for
use in about seven weeks, and ripen in thirteen weeks, or
ninety days, from the time of planting. If planted after the
beginning of summer weather, pods may be gathered for
the table in fifty days, and the beans will ripen in eleven
weeks.

The beans, when ripe, are of a pale-pink color, marbled or
variegated with rose-red, becoming duller and browner by
age, oblong, nearly straight, sometimes distorted and irregu-
lar as if pressed out of their natural shape, often more or less
shortened at the ends, five-eighths of an inch long, three-
eighths of an inch wide, and about the same in thickness.

AMERICAN GARDEN-BEAN. 463

A quart will contain eighteen or nineteen hundred seeds ;
which will be sufficient for a hundred and seventy-five hills,
or for a drill, or row, of two hundred or two hundred and
twenty-five feet.

The Early Valentine is generally cultivated for its tender
and very fleshy pods, which remain long on the plants with-
out becoming hard and tough. They make an excellent, brit-
tle pickle ; and, when cooked, are equal to those of any other
Dwarf variety. The shelled-beans, either in their green or
ripe state, are little esteemed.

The variety has long been grown in England and other
parts of Europe, and is common to gardens in almost every
section of the United States.

GoLDEN CRANBERRY.
Canadian. Round American Kidney.

Height about sixteen inches; flowers purple; the pods are
five inches and a half long, five-eighths of an inch broad,
somewhat irregular in form, yellow when ripe, and contain
five seeds.

Season intermediate. Early plantings will blossom in seven
weeks, yield pods for the table in eight weeks, and ripen in
ninety days.

The ripe seeds are pale greenish-yellow, with an olive-
green line encircling the eye; roundish-ovoid, three-eighths |
of an inch long, and nearly the same in thickness. A quart
contains nearly eighteen hundred seeds, and will plant a row,
or drill, of two hundred feet, or two hundred and twenty-five
hills.

As a string-bean, or for shelling in the green state, it is In-
ferior to many other varieties, and is little cultivated for use
in these forms; but as a variety for baking, or for cooking in
any form when ripe, it is much esteemed, and recommended
for cultivation.

Hardy and productive.

464 LEGUMINOUS PLANTS.

Lone YELLow Srx- WEEKS.
Six-weeks. Yellow Six-weeks. Yellow Flageolet. Vit.

The plants of this familiar variety are of vigorous, branch-
ing habit, and from fourteen to sixteen inches high ; the
flowers are pale-purple; the pods are five inches long, six-
tenths of an inch broad, often curved or sickle-shaped, green
at first, gradually becoming paler, cream-yellow when ripe,
and contain five (rarely six) beans.

It is one of the earliest of the Dwarf varieties. Spring
plantings will blossom in six weeks, produce pods for the
table in seven weeks, and ripen in eighty-seven days. Sum-
mer plantings will afford pods for the table in about six weeks,
and ripen in sixty-three days. When planted as late in the
season as the last of July or first of August, the variety will
afford an abundant supply of tender pods from the middle to
the last of September.

The ripe seeds are pale yellowish-drab, with an olive-green
line about the eye; the drab rapidly changing by age to dull
yellowish-brown. They are kidney-shaped, rather straight,
three-fourths of an inch long, and three-tenths of an inch
thick. About fourteen hundred beans are contained in a
quart, and will plant a row of two hundred feet, or a hun-
dred and fifty hills.

It is quite productive, and an excellent early string-bean,
but less valuable as a green shelled-bean, or for cooking when
ripe. On account of the tender and delicate character of the
pods, the ripe seeds are often injured by damp or continued
rainy weather. A popular, early garden-bean, much culti-
vated both in this country and in Europe.

Mouawk.
Early Mohawk.
Stem about eighteen inches high, sturdy and branching ;
foliage large, deep-green, wrinkled, and blistered; flowers

AMERICAN GARDEN-BEAN. 465

pale-lilac ; the pods are five inches and a half long, five-
eighths of an inch wide, and generally contain five seeds, —
while young they are green, and nearly straight; as they ap-
pwoach maturity they become paler; and, when ripe, are fre-
quently streaked and spotted with purple.

The ripe seeds are variegated with drab, dull purple, and
different shades of brown; the brown and dull purple pre-
vailing: they are kidney-shaped, and measure nearly three-
fourths of an inch in length, and three-eighths of an inch in
width. A quart contains about fourteen hundred and fifty
seeds, and will plant a hundred and seventy-five feet of drill,
or a hundred and seventy-five hills.

It is about a week later than the earliest varieties. Spring
plantings will blossom in about seven weeks, produce pods
for the table in eight weeks, and ripen in a hundred days,
from the time of sowing. In ordinary seasons, the variety
will ripen perfectly if planted the last week in June ; and will
yield an abundance of pods for the table, if the planting be
made as late in the season as the last of July.

The Early Mohawk is quite productive, and one of the har-
diest of the Dwarf varieties. It is well adapted for early
planting, and is extensively grown by market-gardeners as
an early string-bean. The young pods are comparatively
tender, and of good quality ; and, if gathered as they become
of suitable size, the plants will continue to yield them in
great abundance. The shelled-beans, green or dry, are less
esteemed, and considered inferior to many other varieties.

NEwInGton WonDeER.

A healthy, vigorous variety, with deep-green foliage and
bright-purple flowers. The plants often produce slender,
barren runners, eighteen inches or two feet in length; but
they are generally of short duration, and the variety is treated

as other Dwarfs.
59

466 -LEGUMINOUS PLANTS.

The pods are small and straight ; usually about four inches
long, and nearly half an inch broad. They are pale-green
at first; and afterwards change to yellowish-white, tinted or
washed with bright pink. At maturity they are dusky-drab,
sometimes clouded or shaded with purple, and contain six or
seven beans.

The ripe seeds are pale brownish-drab, with a yellowish-
brown line about the eye; oblong, flattened, shortened at the
ends, nearly half an inch long, and a fourth of an inch deep:
about thirty-six hundred are contained in a quart. As the
seeds are comparatively small, and the plants of spreading
habit, this amount of seeds will plant a row four hundred feet
in length, or four hundred hills.

The variety is not early, and, when cultivated for its seeds,
should have the benefit of the whole season ; though, with
favorable autumnal weather, the crop will ripen if planted
the middle of June. Spring plantings will blossom in eight
weeks, produce young pods in nine weeks, and ripen in a
hundred and six days.

The Newington Wonder is remarkably prolific ; and, in its
manner of growth and general character, resembles the ‘Tam-
pico or T'urtle-soup. As a string-bean, it is one of the best.
The pods, though not large, are crisp, succulent, and tender,
and produced in great abundance throughout most of the
season. ‘The seeds, in their green state, are small, and of little
value for the table: when ripe, they afford an excellent sub-
stitute for the Tampico or Turtle-soup; the difference, aside
from the color, being scarcely perceptible.

The Newington Wonder of English and French authors
appears to be, in some respects, distinct from the American
variety. It is described as very dwarf, about a foot high,

>?
broad, thick and fleshy; seeds quite small, light chestnut-
colored.

early and productive ; pods dark-green, moderately long, not

AMERICAN GARDEN-BEAN. 467

Pra-BEAN.

Plant vigorous, much branched, and, like the Blue Pod and
White Marrow, inclined to send up running shoots ; foliage
comparatively small, deep-green; flowers white; the pods
are about four inches long, half an inch wide, nearly straight,
green when young, paler as they approach the season of
ripening, yellowish when fully ripe, and contain five beans.

It is comparatively a late variety. When planted in
spring, it will blossom in fifty days, afford green pods in fifty-
eight days, and ripen in about fifteen weeks. In favorable
autumns, it will ripen if planted as late as the 20th of June;
but it is not so early as the Blue Pod or White Marrow, and,
when practicable, should have the advantage of the entire
season.

The ripe seeds of the pure variety are quite small, round-
ish-oyoid, five-sixteenths of an inch long, a fourth of an inch
in width and thickness, and of a pure yet not glossy white
color: about forty-four hundred seeds are contained in a
quart.

As a garden variety, it is of little value, though the young
pods are crisp and tender. It is cultivated almost exclusively
as a field-bean. If planted in rows or drills two feet apart,
three pecks of seeds will be required for an acre; or eighteen
quarts will seed this quantity of land, if the rows are two
feet and a half apart. When planted in hills, eight seeds are
allowed to a hill; and, if the hills are made three feet apart,
eight quarts will plant an acre. The yield varies from four-
teen to twenty bushels, according to soil, season, and cultiva-
tion.

The Pea-bean, the White Marrow, and the Blue Pod are
the principal if not the only kinds of much commercial
importance; the names of other varieties being rarely, if
ever, mentioned in the regular reports of the current prices
of the markets. If equally well ripened, and, in their re-

468 LEGUMINOUS PLANTS.

spective varieties, equally pure, the Pea-bean and the White
Marrow command about the same prices ; the former, how-
ever, being more abundant in the market than the latter.
By many, and perhaps by a majority, the Pea-bean is
esteemed the best of all baking varieties.

PorraworTroMle.

The plants of this variety are remarkable for their strong,
vigorous habit, and large, luxuriant foliage. The flowers are
flesh-white ; the pods are six inches long, green at first, then
mottled and streaked with lively rose-red on a cream-white
ground (the markings changing to purple at maturity), and
contain five (rarely six) seeds.

The variety is comparatively late. If sown early in the
season, the plants will flower in seven weeks, afford pods for
shelling in eleven weeks, and ripen in a hundred days, from
the time of planting.

The ripe seeds are of a light creamy-pink color, streaked and
spotted with a red or reddish-brown : the soft, flesh-like color,
however, soon becomes duller and darker, and at last gives
place to a dull, cimnamon-brown. ‘They are kidney-shaped,
fully three-fourths of an inch long, and about three-eighths
of an inch broad. About a thousand will measure a quart,
and will plant a row two hundred feet in length, or a hun-
dred and twenty-five hills. On account of the large size and
spreading habit of the plants, five seeds will be sufficient for
a hill; and, in the rows, they should be dropped five or six
inches from each other.

The young pods are inferior to most varieties in crispness,
and tenderness of texture; and are comparatively but little
used. ‘The seeds are remarkably large, separate easily from
the pods, and, green or ripe, are remarkably farinaceous and
well flavored, nearly or quite equalling the Dwarf and Run-
ing Horticultural.

AMERICAN GARDEN-BEAN. 469

Rep FLAGEOLET.
Scarlet Flageolet.

A half-dwarf, French Bean, two to three feet high; flowers
pale-purple ; the pods are six inches and a half long, some-
what curved, green while young, pale-yellow at maturity, and
contain five or six seeds.

It is one of the latest of the Dwarf varieties. If sown
early, the plants will blossom in seven weeks, and pods may
be gathered for use in about nine weeks; in thirteen weeks
the pods will be sufficiently advanced for shelling, and the
crop will be ready for harvesting in a hundred and ten days.
It requires the whole season for its full perfection ; but, for
its young pods or for green beans, plantings may be made to
the last week in June. |

The ripe beans are blood-red when first harvested, but
gradually change by age to deep-purple: they are kidney-
shaped, nearly straight, slightly flattened, three-fourths of an
inch long, three-eighths of an inch broad, and nearly the
same in thickness. Fifteen hundred seeds are contained in a
quart.

The Red Flageolet yields abundantly ; and the young pods
are not only of good size, but remarkably crisp and tender.
If plucked as they become fit for use, the plants continue
to produce fresh pods for many weeks. The green beans are
farinaceous, and excellent for table use; but are seldom
cooked in thei ripened state.

RepD-SPECKLED.

Plant branching, and of strong growth, — nearly a foot and
a half high; foliage remarkably large; flowers pale-purple ;
pods five inches and a half long, nearly straight, green while
young, paler with occasional marks and spots of purple when
more advanced, yellowish-white when ripe, and containing
five (rarely six) seeds.

470 LEGUMINOUS PLANTS.

Season intermediate. Plants from seeds sown after settled
warm weather will blossom in six weeks, and green pods may
be plucked for use in fifty days. For shelling in their green
state, pods may be gathered in ten weeks, and the crop will
ripen off in ninety days. For its young pods, or for green
beans, plantings may be made to the last week in June; but
the crop will not mature, unless the weather continues favora-
ble till the Ist of October.

The ripe seeds are variegated with deep-red and pale-drab,
the red predominating ; kidney-shaped, nearly straight, three-
fourths of an inch long, and three-tenths of an inch deep.
A quart contains fourteen hundred and fifty seeds, and will
plant a row of two hundred and twenty-five feet, or a hundred
and fifty hills.

The variety is hardy and productive. It is extensively
cultivated as a garden-bean in England and France, and has
been common to the gardens of this country for nearly two
centuries. ‘The young pods are of medium quality ; but the
seeds, green or dry, are mealy and well flavored. On ac-
count of the parchment-like character of the pods, the seeds
seldom suffer from the effects of wet weather.

REFUGEE.
Thousand to One.

Plant sixteen to eighteen inches high, and readily distin-
guished from most varieties by its small, smooth, deep-green,
and elongated leaves ; flowers purple; pods five inches long,
nearly cylindrical, pale-green while young, greenish-white
streaked with purple when sufficiently advanced for shelling,
yellow when ripe, and usually yielding five beans.

The Refugee is not an early sort. The plants blossom in
seven weeks, produce young pods in eight weeks, and ripen
in eighty-seven days, from the time of sowing. Plantings
for the ripened product may be made till the middle of June ;
and for the green pods, to the middle of July.

AMERICAN GARDEN-BEAN. 471

The ripe seeds are light-drab, with numerous spots and
broad patches of bright-purple, nearly straight, cylindrical at
the middle, tapering to the ends (which are generally rounded),
five-eighths of an inch long, and three-tenths of an inch thick.
Eighteen hundred and fifty are contained in a quart, and
will plant a row two hundred and fifty feet in length, or two
hundred hills.

The variety is hardy, yields abundantly, and the young
pods are thick, fleshy, and tender in texture. As a string-
bean, or for pickling, it is considered one of the best of all
varieties, and is recommended for general cultivation. The
seeds are comparatively small, and are rarely used either in
a green or ripened state.

Rice. Vil.

Half-dwarf, about two feet high ; flowers white ; pods very
small, scarcely more than three inches in length, and only two-
fifths of an inch in width, usually containing six seeds.

The variety requires a full season for its perfection. Plants
from seeds sown early in spring will blossom in seven weeks,
yield young pods in ten weeks, and ripen in a hundred and
twelve days.

The ripe seeds are very small, and of a peculiar yellowish-
white, semi-transparent, rice-like color and appearance. They
are quite irregular in form, usually somewhat oblong or ovoid,
often abruptly shortened at the ends, three-eighths of an inch
long, and a fourth of an inch thick. Nearly five thousand
are contained in a quart.

The young pods are tender and excellent; but the green
beans are small, and rarely used. ‘The ripe seeds are pecu-
liar, both in consistency and flavor: they are quite brittle
and rice-like ; and, when cooked, much relished by some, and
little esteemed by others.

472 LEGUMINOUS PLANTS.

Ros-Roy.

Plant half-dwarf, — early in the season, producing slender,
transient, barren runners two or three feet in length; flowers
purplish-white ; the pods are five inches long, often produced
in pairs, yellow as they approach maturity, yellowish-white
when ripe, and contain five or six seeds.

It is one of the earliest of the Dwarfs. Spring plantings
will blossom in six weeks, produce pods for the table in
seven weeks, and ripen in eighty-two days. If planted in
June, pods may be plucked for use in six weeks, and the
crop will be ready for harvesting in sixty-eight days.

The ripe seeds are clear, bright-yellow ; the surface being
generally veined, and the eye surounded with an olive-green
line. They are of an oblong form, nearly straight on the
side of the eye, rounded at the back, five-eighths of an inch
long, and three-tenths of an inch deep. Fifteen hundred
seeds are contained in a quart, and will be sufficient to plant
a row of two hundred feet, or a hundred and fifty hills.

The Rob-Roy generally matures in great perfection ; being
seldom stained or otherwise injured by rain or the dampness
of ordinary seasons. It is also one of the earliest of the
Dwarf varieties, but desirable as a string-bean rather than
for its qualities as a green shelled-bean, or for cooking when
ripe. If cultivated for its pods only, plantings may be made
until the first of August.

Rounp YeELLow Srx- Werks.
Round Yellow. Dwarf Yellow.

Fourteen to sixteen inches high; flowers pale-purple ; pods
about five inches long, half an inch broad, pale yellowish-green
as they approach maturity, and, when fully ripe, remarka-
bly slender, and more curved than in their green state, —
they contain five or six beans.

AMERICAN GARDEN-BEAN. 473

The variety is early ; blossoming in six weeks, producing
young pods in seven weeks, and ripening in ninety days, from
the time of planting. When planted in June, pods may be
plucked for use in seven weeks, and the crop will be ready
for harvesting in eighty days. For its green pods, plantings
may be made to the last of July.

The ripe seeds are orange-yellow, with a narrow, reddish-
brown belt, or line, encircling the eye; oblong or ovoid, half
an inch long, and three-tenths of an inch thick. A quart
contains two thousand seeds, and will plant a row two hundred
and twenty-five feet in length, or two hundred and twenty-
five hills.

As an early string-bean, the variety is worthy of cultiva-
tion, but is little used, and is really of little value, as a
shelled-bean, green or ripe. It has been common to the
gardens of this country for more than a century; and, dur-
ing this period, no apparent change has taken place in the
character of the plant, or in the size, form, or color of the
seed.

SOLITAIRE.

A French variety. The ripe seeds are similar to those of
the Refugee ; but the plants are quite distinct in foliage and
general habit. Its height is about eighteen inches; the
flowers are purple; the pods are six inches long, slender,
nearly cylindrical, green at first, paler and streaked with pur-
ple when more advanced, and contain six seeds.

It is not early. Spring plantings will blossom in sixty
days, produce pods for the table in seventy days, and ripen
in about fifteen weeks. It may be planted for its green pods
until the first of July.

The beans, when ripe, are variegated with light-drab and
deep-purple, the purple prevailing. They are often straight,
sometimes curved, nearly cylindrical at the eye, usually round-

ed, but sometimes shortened, at the ends, three-fourths of an
60

474 LEGUMINOUS PLANTS.

inch long, and a fourth of an inch thick: two thousand mea-
sure a quart.

On account of the size and branching character of the
plants, more space must be allowed in cultivation than is
usually given to Common Dwarf varieties. If planted in
rows, they should be at least eighteen inches apart, and
the plants eight or ten inches from each other in the rows ;
and, if planted in hills, they should be thinned to four or
five plants, and the hills should not be less than three feet
apart.

It is not much esteemed as a shelled-bean, either green or
ripe. Asa string-bean, it is one of the best. Its pods are
long, cylindrical, remarkably slender, succulent, and tender.
It is also a very prolific variety, and the pods remain for an
unusual period without becoming tough or too hard for the
table. Recommended for cultivation.

Swiss Crimson.
Scarlet Swiss. Vil.

Plant vigorous, often producing running shoots; flowers
pale-purple ; pods nearly straight, six inches long, pale-green
while young, yellow streaked with brilliant rose-red as they
approach maturity, and containing five (rarely six) seeds.

It is comparatively a late variety. If planted as early as
the weather will permit, the plants will blossom in seven
weeks, the young pods will be ready for use in nine weeks, and
the crop will be ready for harvesting in a hundred and five
days. Planted and grown in summer weather, it will pro-
duce young pods in sixty days, and ripen in thirteen weeks.
Plantings for the green seeds may be made to the first of
July.

The ripe seeds are clear bright-pink, striped and spotted
with deep purplish-red: the pink changes gradually to dull,
dark-red, and the variegations to dark-brown. ‘They are kid-

AMERICAN GARDEN-BEAN. 475

ney-shaped, comparatively straight, somewhat flattened, three-
fourths of an inch long, and three-eighths of an inch broad.
Thirteen hundred seeds are contained in a quart, and will
plant a row two hundred feet in length, or a hundred and
fifty hills. '

It is hardy and productive, and, as a shelled-bean, of ex-
cellent quality, either in its green or ripened state. As a
variety for stringing, it is not above medium quality.

TurRTLE-Sovup.
Tampico.

Plant vigorous, producing numerous slender, barren run-
ners two feet or more in length; flowers rich deep-purple ;
pods five inches long, green and sickle-shaped while young,
pale greenish-white stained with purple when more advanced,
yellow clouded with purple when ripe, and containing five
or six seeds.

The variety is quite late, and requires most of the season
for its full perfection. Plants from early sowings will blossom
in eight weeks, the young pods will be sufficiently grown for
use in ten weeks, and the crop will ripen in a hundred and
eight days. As the young pods are tender and of excellent
quality, and are also produced in great abundance, a planting
for these may be made as late as the last week in June, which
will supply the table from the last of August till the plants
are destroyed by frost.

The ripe seeds are small, glossy-black, somewhat oblong,
and much flattened: thirty-six hundred are contained in a
quart, and will plant four hundred feet of drill, or three hun-
dred and fifty hills.

It is very productive, and deserving of cultivation for its
young and tender pods; but is of little or no value for shell-
ing while green. The ripened seeds are used, as the name
‘ implies, in the preparation of a soup, which, as respects color

476 LEGUMINOUS PLANTS.

and flavor, bears some resemblance to that made from the
green turtle.

VICTORIA.

This is one of the earliest of the Dwarf varieties. Early
plantings will blossom in six weeks, yield pods for the table
in seven weeks, produce pods of suitable size for shelling in
about ten weeks, and ripen in eighty-four days. When
planted after the season has somewhat advanced, — the
young plants thus receiving the benefit of summer tempera-
ture, — pods may be gathered for the table in about six
weeks, and the crop will ripen in sixty-three days.

Stalk fourteen to sixteen inches high, with comparatively
few branches; flowers purple; pods four and a half to five
inches long, streaked and spotted with purple, tough and
parchment-like when ripe, and containing five or six seeds.

The ripe seeds are flesh-colored, striped and spotted with
purple (the ground changing by age to dull reddish-brown,
and the spots and markings to chocolate-brown), oblong, some-
what flattened, shortened or rounded at the ends, five-eighths
of an inch long, and three-tenths of an inch thick: fourteen
hundred are contained in a quart.

The variety is remarkably early; and, on this account, is
worthy of cultivation. For table use, the young pods and
the seeds, green or dry, are inferior to many other sorts.

WuHiTe’s EaRLy.

A remarkably hardy and vigorous variety, eighteen to
twenty inches high. Flowers white, tinged with purple ; pods
five inches and a half long, curved or sickle-shaped, green at
first, yellowish-white striped with purple when fully ripe, and
containing five seeds.

Early plantings will blossom in about six weeks, young
pods may be plucked for use in seven weeks, and the crop

AMERICAN GARDEN-BEAN. ATT

will ripen in eighty-two days. If planted as late in the sea-
son as the first week in July, the variety will generally ripen
perfectly ; and, when cultivated for its green pods, plantings
may be made at any time during the month.

The ripe seeds are either drab or light-slate, — both colors
being common, — marked and spotted with light-drab. In
some specimens, drab is the prevailing color. They are kid-
ney-shaped, irregularly compressed or flattened, nearly three-
fourths of an inch long, and three-eighths of an inch deep.
A quart contains about sixteen hundred seeds, and is sufficient
for planting a row two hundred and fifty feet in length, or two
hundred hills.

This variety, as an early string-bean, is decidedly one of
the best, and is also one of the hardiest and most prolific.
The pods should be plucked when comparatively young; and,
if often gathered, the plants will continue a long time in bear-
ing. As a shelled-bean, either in its green or ripened state,
it is only of medium quality.

The long peduncles, or stems, that support its spikes of
flowers, its stocky habit, and fine, deep-green, luxurious foli-
age, distinguish the variety from all others.

WHITE FLAGEOLET.

From sixteen to eighteen inches high, of strong and
branching habit. Flowers white; pods five inches and a half
long, sickle-shaped, green while young, yellowish-white at
maturity, and containing six (rarely seven) seeds.

It is a half-early variety ; blossoming in six weeks, yielding
pods for the table in seven weeks, pods for shelling in eleven
weeks, and ripening in ninety days, from the time of plant-
ing. Later plantings will ripen in a shorter period, or in
about eighty days; and, if cultivated as a string-bean, seed
sown as late in the season as the last week of July will sup-
ply the table from the middle of September with an abun-
dance of well-flavored and tender pods.

478 LEGUMINOUS PLANTS.

The ripe bean is white, kidney-shaped, flattened, three-
fourths of an inch long, and three-tenths of an inch broad:
about twenty-two hundred are contained in a quart, and will
plant a drill, or row, of two hundred and seventy-five feet, or
nearly three hundred hills.

The White Flageolet is very productive, and is recommend-
ed for cultivation: the young pods are crisp and tender, and
the seeds, green or ripe, are farinaceous, and remarkable for
delicacy of flavor.

, Waite Kipney.
Kidney. Large White Kidney. Royal Dwarf.

The plants of this variety are from sixteen to eighteen
inches high, and readily distinguishable, from their large and
broad leaves, and strong, branching habit of growth; the
flowers are white; the pods are somewhat irregular in form,
six inches long, green at first, yellow when ripe, and contain
five (rarely six) beans. '

The White Kidney-bean is not early: it blossoms in seven
weeks, produces young pods in nine weeks, pods for shelling
in eleven wecks, and ripens in a hundred and ten days, from
the time of planting.

The ripe seeds are white, more or less veined, pale-yellow
about the hilum, kidney-shaped, nearly straight, slightly flat-
tened, fully three-fourths of an inch long, and about three-
eighths of an inch thick: from twelve to thirteen hundred
are contained in a quart; and this quantity of seeds will plant
a hundred and seventy-five feet of drill, or a hundred and
forty hills.

As a string-bean, the variety has little merit; but as a
shelled-bean, green or ripe, it is decidedly one of the best of
the Dwarfs, and well deserving of cultivation. The seeds
are of large size, pure white, separate readily from the pods,
and are tender and delicate.

. AMERICAN GARDEN-BEAN. 479

WuitE Marrow.
White Marrowfat. Dwarf White Cranberry. White Egg.

Plants vigorous, much branched, and inclined to produce
running shoots; flowers white ; pods five inches long, nearly
three-fourths of an inch broad, pale-green at first, then
changing to clear yellow, afterwards becoming pure waxen-
white, cream-yellow when ripe, and containing five seeds.

When planted at the commencement of favorable weather,
the variety will blossom in seven weeks, yield pods for the
table in eight weeks, and ripen in a hundred and five days.
When grown for the ripened product, the planting should not
be delayed beyond the 20th of June. Planted at this season,
or the last week in June, the crop will blossom the first week
in August ; and, about the middle of the month, pods may be
gathered for the table. By the second week in September,
the pods will be of sufficient size for shelling; and, if the
season be ordinarily favorable, the crop will ripen the last of
the month. It must not, however, be regarded as an early
variety ; and, when practicable, should be planted before the
10th of June.

The ripe seeds are clear white, ovoid or egg-shaped, nine-
sixteenths of an inch long, and three-eighths of an inch
thick. In size, form, or color, they are scarcely distinguish-
able from those of the White Running Cranberry. If well
grown, twelve hundred seeds will measure a quart.

As a string-bean, the White Marrow is of average quality :
but, for shelling in the green state, it is surpassed by few, if
any, of the garden varieties ; and deserves more general culti-
vation. When ripe, it is remarkably farinaceous, of a deli-
cate fleshy-white when properly cooked, and by many preferred
to the Pea-bean.

In almost every section of the United States, as well as in
the Canadas, it is largely cultivated for market; and is next
in importance to the last named for commercial purposes.

480 LEGUMINOUS PLANTS.

In field-culture, it is planted in drills two feet apart; the
seeds being dropped in groups, three or four together, a foot
apart in the drills. Some plant in hills two and a half or
three feet apart by eighteen inches in the opposite direction,
seeding at the rate of forty-four quarts to the acre; and
others plant in drills eighteen inches apart, dropping the seeds
singly, six or eight inches from each other in the drills.

The yield varies from twenty to thirty bushels to the acre,
though crops are recorded of nearly forty bushels.

YELLOW-EYED CHINA.

Plant sixteen to eighteen inches high, more branched and
of stronger habit than the Black or Red Eyed; flowers white ;
pods six inches long, nearly straight, pale-green while young,
cream-white at maturity, and containing five or six seeds.

It is an early variety. When sown in May, or at the be-
ginning of settled weather, the plants will blossom in six
weeks, afford string-beans in seven weeks, pods for shelling
in ten or eleven weeks, and ripen in ninety days, from the
time of planting. From sowings made later in the season
(the plants thereby receiving more directly the influence of
summer weather), pods may be plucked for the table in about
six weeks, and ripened beans in seventy-five days. Plantings
for supplying the table with string-beans may be made until
the last week in July.

The ripe beans are white, spotted and marked about the
eye with rusty-yellow, oblong, inclining to kidney-shape, more
flattened than those of the Red or Black Eyed, five-eighths of
an inch long, and three-eighths of an inch in breadth: fifteen
hundred and fifty are contained in a quart, and will plant
two hundred feet of drill, or a hundred and fifty hills. The
plants are large and spreading, and most productive when not
grown too closely together.

‘The Yellow-eyed China is one of the most healthy, vigorous,

AMERICAN GARDEN-BEAN. 481

and prolific of the Dwarf varieties; of good quality as a
string-bean ; and, in its ripened state, excellent for baking, or
in whatever manner it may be cooked. It also ripens its
seeds in great perfection; the crop being rarely affected by

wet weather, or injured by blight or mildew.

POLE OR RUNNING BEANS.

As a class, these are less hardy than the Dwarfs, and are
not usually planted so early in the season. ‘The common
practice is to plant in hills three feet or three and a half
apart; though the lower-growing sorts are sometimes planted
in drills fourteen or fifteen inches apart, and bushed in the
manner of the taller descriptions of pease.

If planted in hills, they should be slightly raised, and the
stake, or pole, set before the planting of the seeds. The ma-
turity of some of the later sorts will be somewhat facilitated
by cutting or nipping off the leading runners when they have
attained a height of four or five feet.

CasE-KNIFE.

This variety, common to almost every garden, is readily
distinguished by its strong and tall habit of growth, and its
broad, deep-green, blistered leaves. ‘The flowers are white.
‘The pods are remarkably large ; often measuring nine or ten
inches in length, and nearly an inch in width. ‘They are of a
green color till near maturity, when they change to yellowish-
green, and, when fully ripe, to cream-white. A well-formed
pod contains eight or nine seeds. )

Early plantings will blossom in seven or eight weeks, yield
pods for stringing in about ten weeks, green beans in twelve
or thirteen weeks, and ripen in a hundred and five days.

Later plantings, with the exclusive advantage of summer
61

482 LEGUMINOUS PLANTS.

weather, will supply string-beans in seven weeks, pods for
shelling in eight or nine weeks, and ripen in ninety-six days.
Plantings for the green beans may be made till nearly the mid-
dle of July; and, for the young pods, to the 25th of the
month.

The ripe seeds are clear white, kidney-shaped, irregularly
flattened or compressed, often diagonally shortened at one or
both of the ends, three-fourths of an inch long, and three-
eighths of an inch deep. A quart contains about fifteen
hundred seeds, and will plant a hundred and seventy-five
hills.

It is one of the most prolific of the running varieties. As a
shelled-bean, it is of excellent quality in its green state ; and,
when ripe, farinaceous, and well flavored in whatever form
prepared. ‘The large pods, if plucked early, are succulent
and tender, but coarser in texture than those of many other
sorts, and not so well flavored.

The Case-knife, in its habit and general appearance, much
resembles the Sabre, or Cimeter, of the French ; and perhaps
is but a sub-variety. Plants, however, from imported Sabre-
beans, were shorter, not so stocky, a little earlier, and the
pods, generally, less perfectly formed.

Corn-BEAN.

Stem six feet and upwards in height ; flowers bright-lilac ;
the pods are five inches and a half long, green while young,
cream-white at maturity, and contain six or seven seeds.

The variety is late, but remarkable for hardiness and pro-
ductiveness. ‘lhe shelled-beans, green or ripe, are little
used; the young pods are crisp, succulent, and excellent for
the table; and the variety deserves more general cultivation.
If plucked as fast as they become of suitable size, the plants
will continue to produce them in abundance for six or eight

weeks.

AMERICAN GARDEN-BEAN. 483

The ripe seeds are chocolate-brown, somewhat quadrangu-

lar, flattened, half an inch long,

broad. In size and form, they somewhat resemble grains of

and three-eighths of an inch

Indian corn: whence the name. ‘Twelve hundred and fifty
seeds are contained in a quart, and will plant a hundred and
twenty-five hills.

HortTicuLTURAL.
Marbled Prague. Vil. London Horticultural.

Stem six feet or more in height; flowers purple; the pods

are from five to six inches long, nearly three-fourths of an

Ss?
inch broad, pale-green while young, greenish-white streaked
and blotched with brilliant rose-red when more advanced,
much contorted, hard, parchment-like and very tenacious of
their contents when ripe, and enclose five or six secds.

When planted at the commencement of the season, the
variety will blossom in about seven weeks, produce pods for
stringing in nine weeks, green beans in twelve weeks, and
ripen in a hundred days. Plantings made during the last
week in June will mature their crop, if the season be fa-
vorable. For the green beans, plantings may be made until
the last of June ; and, for the young pods, until the first of
July.

The ripe beans are flesh-white, streaked and spotted with
bright-pink, or red, with a russet-yellow line encircling the
eye. ‘They are egg-shaped, rather more than half an inch in
length, and four-tenths of an inch in width and depth.
From the time of ripening, the soft, flesh-like tint gradually
loses its freshness, and finally becomes cinnamon-brown ; the
variegations growing relatively duller and darker. A quart
contains about eleven hundred seeds, and will plant a hundred
and twenty-five hills.

The Horticultural Bean was introduced into this country
from England about the year 1825. It has now become very

484 LEGUMINOUS PLANTS.

generally disseminated, and is one of the most popular of the
running sorts. Asa string-bean, it is of good quality ; shelled
in its green state, remarkably farinaceous and well flavored ;
and, when ripe, one of the best for baking or stewing. It is
hardy and productive, but is liable to deteriorate when raised
many years in succession from seed saved in the vegetable
garden from the scattered pods accidentally left to ripen on
the poles. ‘lo raise good seed, leave each year a few hills
unplucked; allowing the entire product to ripen.

InpDIAN CHIEF.
Wax-bean. Butter-bean. Algerian. D’Alger, of the French.

Stem six or seven feet high, with large, broad foliage
and purple flowers ; the pods are five inches long, nearly as
thick as broad, sickle-shaped, green at first, but soon change
to a fine, waxen, semi-transparent cream - white, —the line
marking the divisions being orange-yellow. At this stage
of growth, the color indicates approaching maturity ; but the
pods will be found crisp and succulent, and are in their great-
est perfection for the table. When ripe, they are nearly
white, much shrivelled, and contain six or seven seeds.

When cultivated for the ripened product, the seed should
be planted as early in the season as the weather will permit.
The plants will then blossom in eight or nine weeks, afford
young pods in about eleven weeks, pods for shelling in thir-
teen or fourteen weeks, and ripen in a hundred and twenty-
four days. Plantings for green pods may be made until the
first of July.

At the time of harvesting, the seeds are deep indigo-blue,
the hilum being white. ‘They are oblong, often shortened
abruptly at the ends, half an inch long, nearly the same in
depth, and three-tenths of an inch thick, Fourteen hundred
seeds measure a quart, and will plant a hundred and seventy-

five hills.

AMERICAN GARDEN-BEAN. 485

Its fine, tender, succulent, and richly colored pods are its
chief recommendation ; and for these it is well worthy of cul-
tivation. They are produced in profuse abundance, and con-
tinue fit for use longer than those of most varieties. In moist
seasons, the pods remain crisp and tender till the seeds have
grown sufficiently to be used in the green state. The ripe
seeds are little used.

Morriep CRANBERRY.

A comparatively strong-growing, but not tall variety. The
flowers are white; the pods are short and broad, four inches
and a half long, three-fourths of an inch wide, yellow at ma-
turity, and contain four or five seeds.

If planted early, the variety will blossom in seven weeks,
yield pods for the table in eight or nine weeks, green beans
in eleven weeks, and ripen in a hundred days. When planted
after settled warm weather, it will ripen in ninety days.

The ripe seeds are white, the eye surrounded with a broad
patch of purple, which is also extended over one of the
ends: they are of a rounded-oval form, half an inch long,
and three-eighths of an inch in width and thickness. <A
quart contains fourteen hundred and fifty seeds, and will
plant a hundred and fifty hills. As the plants are of dwarf-
ish character, the seeds are sometimes sown in drills; a quart
being required for two hundred feet.

The Mottled Cranberry is moderately productive, and the
young pods are tender and well flavored: the seeds, while
green, are farinaceous, and, though of good quality when ripe,
are but little used.

Morriep PROo-IFIc.

Plant branching, healthy, and vigorous, six feet or more in
height ; flowers purple; the pods are four inches and a half

486 LEGUMINOUS PLANTS.

long, usually produced in pairs, green at first, washed with
purple when more advanced, light-brown at maturity, and
contain six seeds.

It is a late variety. Plantings made during the first of the
season will not produce pods for use until the last of July, or
beginning of August; but, if these are plucked as they be-
come of suitable size, the plants will continue in bearing until
destroyed by frost.

The ripe beans are drab, thickly and minutely spotted with
black, and also distinctly marked with regular lines of the
same color. ‘They are of an oblong form, flattened, often
squarely or diagonally shortened at the ends, nearly half an
inch in length, and three-tenths of an inch in width. A
quart contains thirty-one hundred seeds, and will plant about
three hundred hills.

As a shelled-bean, in its green or ripened state, the variety
has little merit. Its recommendations are its fine, tender
pods, its remarkable productiveness, and its uniformly healthy

habit.

PripHomMeE. Vil.

Introduced from France. Plant four or five feet high, with
broad, deep-green, blistered foliage and white flowers; the
pods are nearly cylindrical, three inches long, green while
young, cream-white when ripe, and contain from six to eight
seeds, set very closely together.

The ripe beans are dull-white, veined, oblong, often short-
ened at the ends, a third of an inch long, and nearly a fourth
of an inch in width and thickness. A quart contains about
thirty-five hundred seeds, and will plant three hundred and
fifty hills.

Early plantings will blossom in eight weeks, afford pods
for the table in about ten weeks, and ripen in a hundred and
eight days. It may be planted for its green pods to the first
of July.

~

AMERICAN GARDEN-BEAN. 487

It is of little value as a shelled-bean in its green state.
When ripe, it is of good quality, and, as a string-bean, one
of the best; the pods being very brittle, succulent, and fine
flavored. ‘They remain long upon the plants without becom-
ing tough and hard; and are tender, and good for use, until
almost ripe. On account of their thin and delicate character,
the seeds, in unfavorable seasons, are often stained and other-
wise injured by dampness at the time of ripening.

Princess. Vil.

A French variety. Plant six feet or more in height, with
lively-green foliage and white flowers; the pods are five
inches long, pale-green while young, yellow at maturity, and
contain six or seven, and sometimes eight, seeds.

The ripe bean is white, egg-shaped, two-fifths of an inch
long, and a fourth of an inch thick: nearly three thousand
are contained in a quart, and will plant three hundred and
fifty hills.

The variety somewhat resembles the Prédhomme ; but the
seeds are larger and brighter, the pods are longer, the seeds
are less close in the pods, and it is some days earlier. It
ripens in about three months from the time of planting. A
good sort for stringing, and of excellent quality when ripe.

RED CRANBERRY.

This is one of the oldest and most familiar of garden-beans,
and has probably been longer and more generally cultivated
in this country than any other variety.

The plants are five or six feet high, of medium strength
and vigor ; flowers pale-lilac. ‘The pods are quite irregular in
form; often reversely curved, or sickle-shaped ; four inches
and a half long; yellowish-green while young; clear-white
when suitable for shelling; yellowish-white, shrivelled, and
contorted, when ripe; and contain five or six seeds.

488 LEGUMINOUS PLANTS.

Its season is intermediate. If planted early, the variety
will blossom in seven weeks, yield young pods in nine weeks,
green beans in eleven weeks, and ripen in ninety-five days.
In favorable seasons, the crop will ripen if the seeds are
planted the last of June; but, for the young pods or for
green beans, plantings may be made to near the middle of
July.

Seeds clear, deep-purple, the hilum white, round-ovoid,
slightly compressed, half an inch long, and about three-eighths
of an inch in depth and thickness. Fourteen hundred and
fifty seeds are contained in a quart, and will plant a hundred
and fifty hills.

It is a hardy and productive variety, principally grown as
a string-bean. ‘The pods are succulent and tender; and
these qualities are retained to a very advanced stage of
growth, or until quite of suitable size for shelling. The dark
color of the bean, which is to some extent imparted to the
pods in the process of cooking, is by some considered an
objection ; and the White Cranberry, though perhaps less pro-
lific, is preferred. As a shelled-bean, it is of good quality in
its green state; but, in its ripened state, little used, though
dry and farinaceous.

Rep ORLEANS.
Scarlet Orleans.

Five to six feet high; flowers white; the pods are sickle-
shaped, five inches long, green when young, often tinged with
red when more advanced, yellow at full maturity, and contain
five or six seeds, packed closely together.

It is one of the earliest of the running varieties. Spring
plantings will blossom in about seven weeks, afford pods for
the table in eight weeks, green beans in eleven weeks, and
ripen in eighty-five days. Planted later in the season, pods
sufficiently large for stringing may be gathered in six weeks,

AMERICAN GARDEN-BEAN. 489

and the crop will begin to ripen in about seventy days. As
a string-bean, the variety may be planted until the first of
August.

At the time of harvesting, the ripe seeds are of a bright
blood-red color, but change rapidly by age to brownish-red.
They are of an oblong form, often squarely or diagonally
shortened at the ends by contact with each other in the pods,
half an inch long, and three-tenths of an inch broad. A
quart, which contains nearly twenty-four hundred seeds, will
plant about two hundred and seventy-five hills.

The Red Orleans is quite prolific, and a desirable sort for
soups and stews. ‘The young pods are tender, and well fla-
vored; but its remarkable precocity must be considered its
chief recommendation.

French writers describe the ripe seeds as exceeding the
above dimensions ; but specimens received from Paris seeds-
men correspond in size, form, and color with the description
before given.

RuopeE-IstAND BUTTER.

Plant seven feet and upwards in height, with large, broad,
deep-green, wrinkled foliage ; flowers blush-white ; the pods
are six inches long,
green while young, paler when more advanced, cream-white

nearly three-fourths of an inch broad,

and much shrivelled when ripe, and contain seven seeds.

If planted early in the season, green pods may be plucked
for the table in nine or ten weeks, pods for shelling in twelve
weeks, and the crop will ripen in a hundred and twenty-three
days. Planted early in June, the pods will generally all ripen;
but, if the planting is delayed to the last of the month,
the crop will but partially mature, unless the season prove
more than usually favorable. The vines will, however, yield
a plentiful supply of pods, and also of green beans.

The seeds, at maturity, are cream-yellow, with well-

62

490 LEGUMINOUS PLANTS.

defined spots and stripes of deep yellowish-buff. They are
broad-kidney-shaped, flattened, five-eighths of an inch long,
and nearly half an inch broad. ‘The cream-yellow gradually
changes by age to brown, and the markings become rela-
tively darker. Fourteen hundred seeds are contained in a
quart, and will plant a hundred and fifty hills.

The variety yields abundantly; and the large pods are
tender, succulent, and excellent for table use. ‘The beans,
in their green state, are of good quality, though little used
when ripe.

SABRE, OR CIMETER.

Stem seven or eight feet high; leaves broad, large, deep-
green, and much wrinkled or corrugated; flowers white ;
pods large, broad, and thin, curved at the ends in the form
of a sabre, or cimeter, green when young, cream-white when
ripe, and contain eight beans.

The variety will blossom in eight weeks, afford young
pods for the table in ten weeks, green beans in eleven weeks,
and ripen in a hundred days, from the time of planting. If
sown in June, the crop will mature in ninety days. Plant-
ings for the green seeds may be made till the last of June,
and for the young pods to the middle of July.

The ripe seeds are clear-white, kidney-form, three-fourths
of an inch long, and three-eighths of an inch broad. Six-
teen hundred are contained in a quart, and will plant a
hundred and sixty hills.

The Sabre Bean is remarkably productive ; the young pods
are crisp and tender, excellent for table use, and good for
pickling; the seeds, green or dry, are farinaceous, and of
delicate flavor and appearance.

In height and foliage, size and form of the pods, color and
size of the ripe seeds, it resembles the Case-knife. The
principal difference between the varieties is in the earlier
maturity of the Sabre.

AMERICAN GARDEN-BEAN. 491

Sorssons. Val.

Introduced from France. Stem six feet or more high ;
foliage large, broad, wrinkled; flowers white; the pods are
eight inches long, three-fourths of an inch broad, sword-
shaped, yellowish-green when near maturity, yellowish-white
when ripe, and contain six or seven seeds.

The variety requires the whole season for its full perfec-
tion. If planted early, it blossoms in nine weeks, produces
young pods in eleven weeks, and ripens off in gradual suc-
cession till the plants are destroyed by frost. If cultivated
for its young pods, plantings may be made to the last week
in June.

The ripe seeds are remarkably large, — often measuring
nearly an inch in length and half an inch in breadth, — pure,
glossy-white, kidney-shaped, and generally irregularly com-
pressed. Seven hundred are contained in a quart, and will
plant about eighty hills.

The young pods, while quite young and small, are crisp
and tender, and the ripe seeds are farinaceous and well
flavored. It is also an excellent sort for shelling in the
green state; but the plants are not hardy, and thrive well
only in warm soil and sheltered situations. Under ordinary
culture, many of the pods are imperfect, and frequently con-
tain but two or three seeds.

Wuitrt CRANBERRY.

Stem five or six feet high; flowers white; the pods are
five inches and a half long, pale-green while young, striped
and marbled with red when near maturity, yellowish-buff
when ripe, and contain five or six beans.

It is not an early variety. From plantings made at the
usual season, young pods may be gathered in about nine
weeks, pods for shelling green in twelve weeks, and ripened

492 LEGUMINOUS PLANTS.

beans in a hundred and five days. For stringing, or for
shelling in a green state, the variety may be planted the first
of July; but, in ordinary seasons, few of the pods will reach
maturity.

The ripe seeds are white, egg-shaped, sometimes nearly
spherical, half an inch long, and three-eighths of an inch in
breadth and thickness. In size, form, and color, they strongly
resemble the Dwarf White Marrow; and are not easily dis-
tinguished from the seeds of that variety. About twelve
hundred and fifty are contained in a quart, and will plant
a hundred and twenty-five hills.

The White Cranberry is hardy, yields well, and the young
pods are tender and well flavored. For shelling green, it is
decidedly one of the best of all varieties; and for baking, or
otherwise cooking, is, when ripe, fully equal to the Pea-bean
or White Marrow.

Wiip-Goose.

Plant seven or eight feet high, of healthy, vigorous habit ;
flowers bright-purple ; the pods are sickle-shaped, pale-green
at first, cream-yellow streaked and marbled with purple
when ripe, and contain six seeds, closely set together.

The variety requires the entire season for its full perfec-
tion. When planted early, it will blossom in nine weeks,
produce young pods in eleven weeks, green beans in thirteen
weeks, and ripen in a hundred and twenty days. If planted
and grown under the influence of summer weather, the plants
will blossom in seven weeks, yield young pods in nine weeks,
green beans in twelve weeks, and ripen in a hundred days.
Plantings for the green seeds may be made to the middle of
June, and for the young pods to the first of July.

The ripe beans are pale cream-white, spotted with deep
purplish-black (the cream-white gradually changing by age
to cinnamon-brown), round-ovoid, four-tenths of an inch long,
and about three-eighths of an inch in width and thickness. A

AMERICAN GARDEN-BEAN. 493

quart contains nearly seventeen hundred seeds, and will plant
two hundred hills.

The variety has been long cultivated both in Europe and
this country. It is hardy and productive. The young pods
are of fair quality ; and the seeds, green or ripe, are excellent
for table use, in whatever form prepared.

YELLOW CRANBERRY.

Five to six feet high, with yellowish-green foliage and
pale-purple flowers: the pods are five inches long, three-
fourths of an inch broad, often sickle-shaped; pale-green at
first; cream-yellow, shrivelled, and irregular in form, like
those of the Red variety, at maturity; and contain five or six
seeds.

It is a few days later than the White Cranberry, and nearly
two weeks later than the Red. Planted at the commencement
of the season, it will blossom in eight weeks, yield pods for
the table in about ten weeks, pods for shelling in twelve or
thirteen weeks, and ripen in a hundred and ten days. Early
summer-plantings will blossom in seven weeks, produce pods
for the table in less than nine weeks, and ripen in about a
hundred days. When grown for the ripened crop, it should
have the advantage of the entire season; but, when culti-
vated for its young pods, plantings may be made till the first
of July.

Seeds yellow, with a narrow, dark line encircling the
hilum; round-ovoid, half an inch long, and three-eighths
of an inch in breadth and thickness: thirteen hundred and
fifty are contained in a quart, and will plant a hundred and
twenty-five hills.

The variety is hardy and prolific; of good quality as a
string-bean, or for shelling in the green state. When ripe,
the seeds are nearly equal to the White Marrow for baking,
though the color is less agreeable.

494 LEGUMINOUS PLANTS.

ASPARAGUS-BEAN.
Long-podded Dolichos. Dolichos sesquipedalis.

The Asparagus-bean, in its manner of growth, inflores-
cence, and in the size and character of its pods, is quite
distinct from the class of beans before described. It is a
native of Tropical America, and requires a long, warm season
for its full perfection.

The stem is from six to seven feet high; the leaves are
long, narrow, smooth, and shining; the flowers are large,
greenish-yellow, and produced two or three together at the
extremity of quite a long peduncle; the pods are nearly
cylindrical, pale-green, pendent, and grow with remarkable
rapidity, — when fully developed, they are eighteen or twenty
inches long, and contain eight or nine seeds.

These should be sown as early in spring as the appearance
of settled warm weather; and the plants will then blossom in
ten or eleven weeks, afford pods for use in fourteen weeks,
and ripen off their crop in gradual succession until destroyed
by frost.

The ripe seeds are cinnamon-brown, with a narrow, dark
line about the hilum; kidney-shaped, half an inch long, and
a fourth of an inch broad: nearly four thousand are contained
in a quart, and will plant four hundred and fifty hills.

The seeds are quite small, and are rarely eaten, either in a
green or ripe state. The variety is cultivated exclusively for
its long, peculiar pods, which are crisp, tender, of good
flavor, and much esteemed for pickling. It is, however,
much less productive than many of the running kinds of gar-
den-beans, and must be considered more curious than really
useful.

LIMA BEAN. 495

LIMA BEAN.

Phaseolus lunatus.

Stem ten feet or more in height; leaves comparatively long
and narrow, smooth and shining; flowers small, greenish-
yellow, in spikes ; the pods are four inches and a half long, an
inch and a quarter broad, much flattened, green and wrinkled
while young, yellowish when ripe, and contain three or four
beans.

The Lima is one of the latest, as well as one of the most
tender, of all garden-beans ; and seldom, if ever, entirely per-
fects its crop in the Northern States. Little will be gained
by very early planting; as the seeds are not only lable to
decay before vegetating, but the plants suffer greatly from
cold, damp weather. In the Northern and Eastern States,
the seeds should not be planted in the open ground before
the beginning of May; nor should the planting be delayed
beyond the tenth or middle of the month. In ordinary sea-
sons, the Lima Bean will blossom in eight or nine weeks, and
pods may be plucked for use the last of August, or beginning
of September. Only a small proportion of the pods attain a
sufficient size for use; a large part of the crop being prema-
turely destroyed by frost.

_ The ripe seeds are dull-white or greenish-white, with veins

radiating from the eye; broad, kidney-shaped, much flattened,
seven-eighths of an inch long, and two-thirds of an inch
broad. A quart contains about seven hundred seeds, and will
plant eighty hills. .

The pods are tough and parchment-like in all stages of
their growth, and are never eaten. ‘The seeds, green or ripe,
are universally esteemed for their peculiar flavor and excel-
lence ; and, by most persons, are considered the finest of all
the garden varieties. If gathered when suitable for use in
their green state, and dried in the pods in a cool and shaded

496 LEGUMINOUS PLANTS.

situation, they may be preserved during the winter. When
required for use, they are shelled, soaked a short time in clear
water, and cooked as green beans: thus treated, they will be
nearly as tender and well flavored as when freshly plucked
from the plants.

‘The seeds are sometimes started on a hot-bed, in thumb-
pots, or on inverted turf, or sods, cut in convenient pieces ;
and about the last of May, if the weather is warm and
pleasant, transplanted to hills in the open ground.

By the following method, an early and abundant crop may
be obtained in comparatively favorable seasons : —

‘«* As soon in spring as the weather is settled, and the soil
warm and in good working condition, set poles about six feet
in length, three feet apart each way, and plant five or six
beans in each hill; being careful to set each bean with its
germ downward, and covering an inch deep. After they have
grown a while, and before they begin to run, pull up the
weakest, and leave but three of the most vigorous plants to a
hill. As these increase in height, they should, if necessary, be
tied to the stakes, or poles, using bass-matting, or other soft,
fibrous material, for the purpose. When they have ascended
to the tops of the poles, the ends should be cut or pinched
off; as also the ends of all the branches, whenever they rise
above that height. This practice checks their liability to run
to vines, and tends to make them blossom earlier, and bear
sooner and more abundantly, than they otherwise would do.”

In tropical climates, the Lima Bean is perennial.

GREEN LIMA.

A sub-variety of the Common Lima, differing principally
in the pea-green color of the seeds.

As generally found in the market, the seeds of the Com-
mon and Green Lima are more or less intermixed. By
some, the Green is considered more tender, and thought to

SCARLET-RUNNER. 497

remain longer on the plants without becoming hard, than the
White. The habits of the plants are the same, and there is
no difference in the season of maturity. A careful selection
of seeds for planting, and skilful culture, would undoubtedly
give a degree of permanency to this difference in color ;
which appears to be the principal, if not the only, point of
variation.

Morriep Lima.

This, like the Green, is a sub-variety of the Common Lima.
The ripe seeds are dull-white or greenish-white, mottled and
clouded with purple.

In the habit of the plant, in the foliage, pods, form, or size
of the seeds, or season of maturity, there are no marks of dis-
tinction when compared with the Common Lima.

SCARLET-RUNNER.

Phaseolus multiflorus.

From South America. Though nearly allied to the Com-
mon Kidney-bean, it is considered by botanists a distinct
species; differing in its inflorescence, in the form of its pods,
and particularly in the fact that the cotyledons, or lobes of the
planted seed, do not rise to the surface of the ground in
the process of germination. It is, besides, a perennial plant.
The roots are tuberous, and, though small, not unlike those
of the Dahlia.

If taken up before frost in the autumn, they may be pre-
served in a conservatory, or warm parlor or sitting-room,
during winter, and reset in the open ground on the approach
of warm weather ; when new shoots will soon make their
appearance, and the plants will blossom a second time early
and abundantly.

63

498 LEGUMINOUS PLANTS.

The plants are twelve feet or more in height or length,
with deep-green foliage and brilliant scarlet flowers; the
latter being produced in spikes, on long footstalks. The pods
are six inches long, nearly an inch broad, somewhat hairy
while young, sickle-shaped and wrinkled when more ad-
vanced, light reddish-brown when ripe, and contain four or
five seeds.

It requires the whole season for its perfection, and should
be planted as early as the weather will admit. The plants
will then blossom in seven or eight weeks, produce young
pods in nine weeks, green seeds in twelve weeks, and ripen
in a hundred and fifteen days.

The ripe seeds are lilac-purple, variegated with black, or
deep purplish-brown, — the edge, or border, little, if any,
marked; hilum long and white; form broad-kidney-shaped ;
size large, —if well grown, measuring seven-eighths of an
inch long, six-tenths of an inch broad, and three-eighths of
an inch thick. About five hundred and fifty are contained in
a quart, and will plant eighty hills.

In this country, it is usually cultivated as an ornamental,
climbing annual; the spikes of rich, scarlet flowers, and its
deep-green foliage, rendering the plant one of the most showy
and attractive objects of the garden.

Though inferior to some of the finer sorts of garden-beans,
its value as an esculent has not been generally appreciated.
The young pods are tender and well flavored ; and the seeds,
green or ripe, are much esteemed in many localities. “ In
Britain, the green pods only are used ; on the Continent, the
ripened seeds are as much an object of culture; in Holland,
the Runners are grown in every cottage-garden for both pur-
poses; while, in France and Switzerland, they are grown chief-
ly for the ripened seeds. In England, they occupy a place in
most cottage-gardens, and are made both ornamental and
useful. They cover arbors, are trained over pales and up
the walls of cottages, which they enliven by the brightness of

SIEVA. 499

their blossoms; while every day produces a supply of whole-
some and nutritious food for the owner. The French, now
enthusiastically fond of this legume, at one time held it in
utter detestation.”

PainteD Lapy-RuNNER.

A sub-variety of the Scarlet-runner, with variegated flow-
ers; the upper petals being scarlet, the lower white. The
ripe seeds are paler, and the spots and markings duller. Cul-
tivation and uses the same.

WuitE-RuUNNER.

A variety of the Scarlet-runner. The plants are less
vigorous, the pods are longer and less wrinkled, and the
flowers and seeds pure white.

The green pods are used in the same manner as those of
the Scarlet-runner, and are similar in texture and flavor;
but the shelled-beans, either green or ripe, are generally con-
sidered superior to those of the Scarlet variety. They are
sometimes seen in vegetable markets under the name of the
«Lima ;” and are probably often cultivated, as well as pur-
chased and consumed, as the Lima. The White-runner
beans, however, are easily distinguished by their greater
thickness, more rounded form, and especially by their uni-
form whiteness.

SIEVA.
Carolina. Saba. West-Indian. Small Lima. Carolina Sewee.
Phaseolus lunatus, var.
The Sieva is a variety of the Lima, attaining a height of
ten or twelve feet. ‘The leaves and flowers resemble those
of the Common Lima. The pods, however, are much smaller,

500 LEGUMINOUS PLANTS.

and remarkable for their uniform size; generally measuring
three inches in length, and about seven-eighths of an inch in
width: they are green and wrinkled while young, pale yel-
lowish-brown when ripe, and contain three, and sometimes
four, seeds.

Though several days earlier than the Lima, the Sieva
Bean requires the whole season for its complete maturity ;
and even when planted early, and receiving the advantage of
a warm summer and a favorable autumn, it is seldom fully
perfected in the Northern States: for, though much of the
crop may ripen, a large portion almost iny rariably is prema-
turely destroyed by frost.

The variety will blossom in eight weeks from the time of
planting, afford pods for shelling in twelve weeks, and ripen
from near the middle of September till destroyed by frost.

The seeds are white or dull yellowish-white, broad -kid-
ney-shaped, much flattened, five-eighths of an inch long, and
nearly half an inch broad. A quart contains about sixteen
hundred, and will plant about a hundred and fifty hills.

The Sieva is one of the most productive of all varieties.
The young pods, however, are tough and hard, and are never
eaten. The beans, in their green or ripe state, are similar to
the Lima, and are nearly as delicate and richly flavored. It
is from two to three weeks earlier than the last named, and
would yield a certain abundance in seasons when the Lima
would uniformly fail. As a shelled-bean, green or dry, it
must be classed as one of the best, and is recommended for
cultivation.

MorTrriep SIEVA.

A sub-variety of the Common Sieva; the principal if not
the only mark of distinction being in the variegated character
of the seeds, which are dull-white, spotted and streaked with
purple.

CHICK-PEA. 501

It is sometimes described as being earlier than the Common
variety ; but, from various experiments in the cultivation of
both varieties, there appears to be little if any difference in
their seasons of maturity. The color and form of the flower
are the same as the Sieva; the pods are of the same size and
shape; and the leaves have the same elongated form, and
smooth, glossy appearance.

CHICK-PEA.
Egyptian Pea. Cicer arietinum.

The Chick-pea is a hardy, annual plant, originally from the
south of Europe, but also indigenous to the north of Africa
and some parts of Asia. ‘The stem is two or three feet high,
erect and branching; the leaves are pinnate, with from six
to nine pairs of oval, grayish, toothed leaflets; the flowers
resemble those of the Common Pea, and are produced on long
peduncles, generally singly, but sometimes in pairs; the pods
are about an inch long, three-fourths of an inch broad, some-
what rhomboidal, hairy, inflated or bladder-like, and contain
two or three globular, wrinkled, pea-like seeds.

Sowing and Cultivation. — The seed should be sown in
April, in the manner of the Garden-pea; making the drills
about three feet apart, an inch and a half deep, and dropping
the seeds two inches asunder in the drills. All the culture
required is simply to keep the ground between the rows free
from weeds. The crop should be harvested before the com-
plete maturity of the seeds.

Use. —‘'The Pease, though not very digestible, are largely
employed in soups, and form the basis of the purée aur
croutons, or bread and pea soup, so highly esteemed in
Paris.” ‘They are also extensively used, roasted and ground,
as a substitute for coffee.

There are three varieties, as follow : —

502 LEGUMINOUS PLANTS.

Rep Cuick-PEa.

A variety with rose-colored flowers, and red or brownish-
red seeds.
WuitrE Cuick-PEa.

Both the flowers and seeds white; plant similar to those
of the other varieties.

YELLow Cuick-PEa.

This variety has white blossoms and yellow seeds. ‘The
plant, in height, foliage, or general habit, differs little from
the White or the Red Seeded.

CHICKLING VETCH. Law.
Lentil, of Spain. Cultivated Lathyrus. Lathyrus sativus.

Stem three or four feet high or long, attaching itself to
trellises, branches, or whatever may be provided for its sup-
port, in the manner of pease ; the leaves are small and grass-
like; flowers solitary, smaller than those of the Common
Pea, and generally bright-blue; the pods are an inch and a
half long, three-fourths of an inch broad, flattened, winged
along the back, and enclose two compressed but irregularly
shaped seeds of a dun or brownish color and pleasant flavor.

Cultivation and Use. —'The seeds are ‘sown.at the time and
in the manner of the taller kinds of garden-pease. ‘The
plant is principally cultivated for its seeds, the flour of which
is mixed with that of wheat or rye, and made into bread.
It is also fed to stock; and, in some localities, the plants are
given as green food to horses and cattle.

“In 1671, its cultivation and use were prohibited on ac-
count of its supposed pernicious properties ; as it was thought
to induce rigidity of the limbs, and to otherwise injuriously
affect the system.”

ENGLISH BEAN. 503

WHITE-FLOWERED CHICKLING VETCH.

A variety with white flowers and seeds. ‘The foliage is
also much paler than that of the Common Chickling Vetch.

Other species of the genus also produce farinaceous seeds
suitable for food, but in too small quantities to admit of being
profitably cultivated in this country.

ENGLISH BEAN.
Horse-bean. Garden-bean, of the English. Vicia faba.
The English Bean differs

essentially from the Common
American Garden or Kidney
Bean usually cultivated in
this country; and is classed
by botanists under a dif-
ferent genera, and not as a
distinct species, as intimated
in the “American Gardener.”
Aside from the great differ-
ence in their general appear-
ance and manner of growth,
the soil, climate, and mode
of cultivation, required by
the two classes, are very dis-
similar : the American Gar-
den-bean thriving best in a
light, warm soil, and under
a high temperature ; and the
English Bean in stiff, moist
soil, and in cool, humid sea-
sons.

The English Bean is a

English Bean.

504 LEGUMINOUS PLANTS.

native of Egypt, and is said to be the most ancient of all the
now cultivated esculents. It is an annual plant, with an up-
right, smooth, four-sided, hollow stem, dividing into branches
near the ground, and growing from two to four feet and upwards
in height. ‘The leaves are alternate, pinnate, and composed of
from two to four pairs of oval, smooth, entire leaflets; the
flowers are large, nearly stemless, purple or white, veined
and spotted with purplish-black; the pods are large and
downy; the seeds are rounded, or reniform, flattened, and vary
to a considerable extent in size and color in the different vari-
eties, — they will vegetate until more than five years old.

Soil and Planting. — As before remarked, the English
Bean requires a moist, strong soil, and a cool situation’; the
principal obstacles in the way of its successful cultivation in
this country being the heat and drought of the summer. ‘The
seeds should be planted early, in drills two feet asunder for
the smaller-growing varieties, and three feet for the larger
sorts; dropping them about six inches from each other, and
covering two inches deep. A quart of seed will plant about
a hundred and fifty feet of row or drill.

Cultivation. — “ When the plants have attained a height of
five or six inches, they are earthed up slightly for support ;
and, when more advanced, they are sometimes staked along
the rows, and cords extended from stake to stake to keep the
plants erect. When the young pods appear, the tops of
the plants should be pinched off, to throw that nourishment,
which would be expended in uselessly increasing the height
of the plant, into its general system, and consequently in-
crease the bulk of crop, as well as hasten its maturity. ‘This
often-recommended operation, though disregarded by many, is
of very signal importance.” — M<Int.

Taking the Crop.—'The pods should be gathered for use
when the seeds are comparatively young, or when they are of
the size of a marrowfat-pea. Asa general rule, all vegeta-
bles are most tender and delicate when young; and to few

ENGLISH BEAN. 505

esculents does this truth apply with greater force than to the
class of plants to which the English Bean belongs.

Use. —The seeds are used in their green state, cooked
and served in the same manner as shelled kidney-beans. The
young pods are sometimes, though rarely, used as string-
beans.

Varieties. —

Dutcu Lone Pop.

Plant from four to five feet high, dividing into two or three
branches ; flowers white ; pods horizontal, or slightly pendu-
lous, six or seven inches long, about an inch in width, three-
fourths of an inch thick, and containing five or six large white
or yellowish-white seeds.

Not early, but prolific, and of good quality.

Dwarr Fan, orn CLUSTER.
Early Dwarf. Bog-bean.

A remarkably dwarfish, early variety, much employed in
forcing. Stem about a foot high, separating near the ground
into two or three branches; flowers white; the pods, which
are produced in clusters near the top of the plant, are almost
cylindrical, three inches long, three-fourths of an inch thick,
and contain three or four small, oblong, yellow seeds.

It is one of the smallest and earliest of the English Beans,
and yields abundantly.

Earty Dwarr Crimson-Serepep. Vil.
Vilmorin’s Dwarf Red-seeded.
Plant sixteen inches high, separating into two or three
divisions, or branches; the flowers resemble those of the
Common varieties, but are somewhat smaller; the pods are

erect, three inches and a half long, three-fifths of an inch
64

506 LEGUMINOUS PLANTS.

wide, half an inch thick, and contain three or four seeds,
closely set together, and nearly as large in diameter as the
pod.

The ripe seeds are bright brownish-red or crimson, thick,
shortened at the back, and depressed at the sides: six hun-
dred and fifty will measure a quart.

The variety is principally esteemed for its dwarfish habit
and early maturity.

Earty MAzaGan.
Early Maita.

This variety, though originally from Mazagan, on the coast
of Africa, is one of the hardiest sorts now in cultivation.
Stem from two to three feet high, and rather slender; pods
four to five inches long, containing four or five whitish
seeds.

The Early Mazagan is much less productive than many
other sorts; but its hardiness and earliness have secured it a
place in the garden, and it has been cultivated more or less
extensively for upwards of a century.

EveRGREEN Lone Pop. M:‘Int.
Green Genoa. Green Long Pod. Green Nonpareil.

This variety grows from three to four feet high. The
pods are long, somewhat flattened, and generally contain four
rather small, oblong, green seeds. It is an excellent bearer,
of good quality, and but a few days later than the Common
Long Pod. The variety is much esteemed on account of the
fine, green color of the beans; which, if gathered at the pro-
per time, retain their green color when dressed.

In planting, make the drills three feet apart, and two
inches and a half deep; and allow two plants for each lear
foot.

ENGLISH BEAN. 507

GREEN CHINA.

From two to two feet and a half high; pods long, cylindri-
cal, containing three or four beans, which remain of a green
color when dry. It is recommended for its great productive-
ness and late maturity.

GREEN JULIENNE. Vil.

Plant about three feet and a half high, usually divided into
four branches; the pods are erect, four inches long, three-
fourths of an inch thick, and contain two or three small, ob-
long, green seeds.

Early and of good quality.

GREEN WINDsOoR.
Toker.

Stem three feet high, separating into two, and sometimes
three, branches; flowers white ; pods erect, often horizontal,
four inches and a half long, an inch and a quarter wide, and
containing three large, green, nearly circular, and rather
thick seeds.

The latter retain their fresh, green color till near maturity,
and, to a considerable extent, when fully ripe; and, on this
account, are found in the market, and used at table, after
most other varieties have disappeared.

The variety resembles the Common Broad Windsor; but
the seeds are smaller, and retain their green color after ma-
turity. Eleven or twelve well-developed seeds will weigh an
ounce.

Horst-Bran. Law.
Scotch Bean. Faba vulgaris arvensis.

Stem from three to five feet high; flowers variable in
color; the ripe seeds are from a half to five-eighths of an

508 LEGUMINOUS PLANTS.

inch in length by three-eighths in breadth, generally slightly
compressed on the sides, and frequently a little hollowed or
flattened at the end, of a whitish or light-brownish color,
occasionally interspersed with darker blotches, particularly
towards the extremities; eye black; average weight per
bushel sixty-two pounds.

An agricultural sort, generally cultivated in rows, but
sometimes sown broadcast. It is not adapted to the climate
of the United States, though extensively and profitably grown
in England and Scotland.

Jounson’s WonpERFUL. Law.

An improved variety of the Broad Windsor, recently in-
troduced, and apparently of excellent quality. ‘The pods are
long, and contain six or eight beans, which are similar in size
and form to the Windsor.

Lone-Poppep. Law.
Lisbon. Hang-down Long Pod. Early Long Pod. Sandwich. Turkey
Long Pod. Sword Long Pod.

Stems from three to five feet high; pods six to seven
inches long, an inch and a fourth broad, rather pendulous,
and containing four or five whitish, somewhat oblong, flat-
tened seeds, about an inch in length, and five-eighths of an
inch in breadth.

The variety has been long in cultivation, is remarkably
productive, and one of the most esteemed of the English
Beans. It is about a week later than the Early Mazagan.

MARSHALL’s EARLY Dwarr Prouiric. M*Int.

Plant from eighteen inches to two feet high, separating into

5 5 fe)
numerous branches. It resembles the Early Mazagan ; but is
two weeks earlier, and much more productive. The pods

ENGLISH BEAN. 509

are produced in clusters near the ground, and contain four or
five seeds, which are larger than those of the last named.

Rep or ScarLET BLossoMeEn.

Stem three or four feet high, separating near the ground
into four branches; flowers generally bright-red, approaching
scarlet, but varying from pale to purplish-red and blackish-
purple, and sometimes to nearly jet-black; the pods, which
differ from all other varieties in their dark, rusty-brown color,
are erect, four inches long, nearly an inch broad, and contain
three and sometimes four seeds.

The variety is remarkably hardy and productive; but less
esteemed than many others, on account of its dark color. It
deserves cultivation as an ornamental plant.

Rep Winpsor. Law. M<Int.
Scarlet Windsor. Dark-red.

This variety resembles the Violet or Purple; growing
about four feet high. ‘The pods are narrower than those of
the Broad Windsor, and contain about the same number
of seeds: in the green state, these are darker than those of
the Violet, but change to scarlet when fully grown, and to
deep-red when ripe.

The Red Windsor is late, but prolific, and of good quality.
It is, however, little cultivated, on account of its dark and
unattractive appearance. ‘The seed weighs about thirty-one
grains.

Royat Dwarr CuustEr. M< Int.

A very Dwarf, and comparatively new variety ; growing only
twelve or fourteen inches high. It produces its pods in clus-
ters, three or four beans in each pod, which are smaller than

Marshall’s Early Prolific. On account of its branching habit,

510 LEGUMINOUS PLANTS.

it should not have less than ten or twelve inches in the line,
which is nearly its proper distance between the rows. Much
esteemed for the delicacy and smallness of the beans while
young, and considered one of the best of the early Dwarf
sorts.

Toxer. Law.
Large Toker.

Height about five feet; pods rather long, and very broad,
containing three or four beans of a whitish color, — differing
from the Common Windsor in being of an elongated, oval
form.

This is a medium late sort, and an excellent bearer, but
considered somewhat coarse, and therefore not so much
esteemed as the Windsor. The ripe seed weighs thirty-six
grains.

VIOLET OR PURPLE.
Violette.

Stem about four feet high, with two or three ramifications ;
flowers white; pods generally erect, sometimes at right
angles, a little curved, four inches or upwards in length, an
inch and a fourth in width, four-fifths of an inch thick, con-
taining two and sometimes three seeds. When ripe, the
beans are large, not regular in form, rather thin, of a violet-
red color, changing by age to a mahogany-red; the size and
shape being intermediate between the Long Pod and Broad
Windsor.

The variety is of good quality, and productive; but less
desirable than many other sorts, on account of its dark
color.

Wuitr-BiossomeD Lona Pop. Law.

The flowers of this sort differ from all others in being pure
white ; haying no spots on the large upper petal, or on the

ENGLISH BEAN. 511

wings or smaller side petals. It is liable to degenerate ; but
may easily be distinguished, when in flower, by the above
characters. Stem about four feet high; pods long, nearly
cylindrical, and slightly pendulous, generally containing four
and sometimes five seeds, which are black or blackish-brown,
three-fourths of an inch long, and half an inch broad.

It is a moderate bearer, and of excellent quality ; but not
used in an advanced state, on account of its color. The
variety possesses the singular anomaly of having the whitest
flowers and the darkest seeds of any of the English Beans.
The seed weighs about twelve grains.

WINDSOR.

White Broad Windsor. Taylor’s Large Windsor. Kentish Windsor.
Mumford. Wrench’s Improved Windsor.

Stem about four feet high; flowers white; pods generally
horizontal or inclined, five inches long, an inch and a fourth
wide, seven-eighths of an inch thick, and containing two or
three beans; seeds large, yellowish, of a flat, circular form,
an inch broad, but varying in size according to soil, culture,
and season. A quart contains from two hundred and fifty to
two hundred and seventy-five seeds.

This familiar sort is much esteemed and extensively culti-
vated. It is considered the earliest of the late Garden varie-
ties; and excellent as a summer bean, on account of its
remaining longer fit for use than any other, with the excep-
tion of the Green Windsor. It is a sure bearer; and, as the
pods are produced in succession, pluckings may be made from
day to day for many weeks.

The seeds are the heaviest of all the English Beans; nine
well-grown specimens weighing an ounce.

512 LEGUMINOUS PLANTS.

LENTIL. Law.

Ervum lens.

A hardy, annual plant, with an erect, angular, branching
stem a foot and a half high. The leaves are winged, with
about six pairs of narrow leaflets, and terminate in a divided
tendril, or clasper; the flowers are small, numerous, and
generally produced in pairs; the pods are somewhat quad-
rangular, flattened, usually in pairs, and enclose one or two
round, lens-like seeds, the size and color varying in the different
varieties, — about four hundred and fifty are contained in an
ounce, and their power of germination is retained three years.

Cultivation. — “The soil best adapted for the Lentil is that
of a dry, light, calcareous, sandy nature.”

When cultivated as green food for stock, it should be sown
broadcast ; but, if grown for ripe seeds, it should be sown in
drills, — the last of April or beginning of May being the most
suitable season for sowing.

Use. —‘* The Lentil is a legume of the greatest antiquity,
and was much esteemed in the days of the patriarchs. In
Egypt and Syria, the seeds are parched, and sold in shops;
being considered by the natives as excellent food for those
making long journeys. In France, Germany, Holland, and
other countries of Europe, it is grown to a considerable ex-
tent, both for its seeds and haum. ‘The former are used in
various ways, but principally, when ripe, in soups, as split
pease. When given as green food to stock, it should be cut
when the first pods are nearly full grown.”

Varieties. —

Common Lentin. Lav.

Yellow Lentil.

This variety is considered superior to the Large Lentil,
though the seeds are much smaller. In the markets of Paris,

LENTIL. 513

it is the most esteemed of all the cultivated sorts. Its season
is the same with that of the last named.

GREEN LENTIL. ~
Lentille verte Du Puy. Vil.

The Green Lentil somewhat resembles the Small Lentil,
particularly in its habit of growth; though its stem is taller
and more slender, and its foliage deeper colored. ‘The prin-
cipal distinction is in the color of the seeds, which are green,
spotted and marbled with black.

Larce Lentin. Law.

Flowers small, white, generally two, but sometimes three,
on each peduncle ; the pods are three-fourths of an inch long,
half an inch broad, flattened, and generally contain a single
seed, which is white or cream-colored, lens-shaped, three-
eighths of an inch in diameter, and an eighth of an inch in
thickness. The plant is about fifteen inches high.

It is one of the most productive of all the varieties, though
inferior in quality to the Common Lentil.

OnE-FLOWERED LENTIL.
Ervum monanthos.

The stem of this quite distinct species is from twelve to
fifteen inches high; the flowers are yellow, stained or spotted
with black, and produced one on a foot-stalk; the pods are
oval, smooth, and contain three or four globular, wrinkled,
grayish-brown seeds, nearly a fourth of an inch in diameter.

About five hundred and fifty seeds are contained in an
ounce.

The One-flowered Lentil is inferior to most of the other

65

514 LEGUMINOUS PLANTS.

sorts; but is cultivated to some extent, in France and else-
where, both for its seeds and herbage.

Rep Lentin. Law.

Seeds of the size and form of those of the Common Lentil,
but ‘of a reddish-brown color; flowers light-red. Its season
of maturity is the same with that of the last named.

SMALL Lentin. Law.
Lentille petite. Vil.

Seeds about an eighth of an inch in diameter; flowers red-
dish ; and pods often containing two seeds.

This is the “ Lentille petite” of the French; and is the
variety mostly sown for green food in France, although its
ripe seeds are also used. It is rather late, and grows taller
than any of the other sorts, except the Green Lentil. When
sown in drills, they should be from ten to fifteen inches apart,
and the plants about four or five inches distant in the rows.

The Lentils are of a close, branching habit of growth; and
a single plant will produce a hundred and fifty and often a
much greater number of pods.

LU Pe
Lupinus.

The Lupines are distinguished among leguminous plants
by their strong, erect, branching habit of growth. Of the
numerous species and varieties, some are cultivated for orna-
ment, others for forage, and some for ploughing under for
the purpose of enriching the soil. The only species grown
for their farinaceous seeds, or which are considered of much
value to the gardener, are the two following : —

LUPINE. 515

WuitE Luring. Law.
Lupinus albus.

An annual species, with a sturdy, erect stem two feet
high; leaves oblong, covered with a silvery down, and pro-
duced seven or eight together at the end of a common stem ;
the flowers are white, in loose, terminal spikes; the pods are
straight, hairy, about three inches long, and contain five or six
large, white, flattened seeds, — these are slightly bitter when
eaten, and are reputed to possess important medical properties.

“The White Lupine was extensively cultivated by the
Romans for its ripened seeds, which were used for food;
and also for its green herbage, which was employed for the
support of their domestic animals.”

It is of little value as an esculent; and, compared with
many other leguminous plants, not worthy of cultivation.

The seeds should be sown where the plants are to remain,
as they do not succeed well when transplanted. Sow early
in May, in drills sixteen to eighteen inches apart; cover an
inch and a half deep, and thin to five or six inches in the
rows.

YeEttow Lupine. Law.
Lupinus luteus.

The Yellow Lupine is a native of Sicily. It is a hardy
annual, and resembles the foregoing species in its general
character. The flowers are yellow ; the pods are about two
inches long, hairy, flattened, and enclose four or five large,
roundish, speckled seeds. It blossoms and ripens at the same
time with the White, and is planted and cultivated in the
same manner.

This species is grown in Italy for the same purposes as the
White, but more extensively. It is also grown in some parts
of the south of France, on poor, dry grounds, for cutting in a
green state, and ploughing under as a fertilizer.

516 LEGUMINOUS PLANTS.

T Hon Pe A:
Pisum sativum.

The native country of the Pea, like that of many of our
garden vegetables, is unknown. It is a hardy, annual plant ;
and its cultivation and use as an esculent are almost uni-
versal.

To give in detail the various methods of preparing the
soil, sowing, culture, gathering, and use, would occupy a
volume.

The following directions are condensed from an elabo-
rate treatise on the culture of this vegetable, by Charles
M<‘Intosh, in his excellent work entitled “The Book of the
Garden :” —

Soil and its Preparation. — The Pea comes earliest to ma-
turity in light, rich soil, abounding in humus: hence the
practice of adding decomposed leaves or vegetable mould
has a very beneficial effect. For general crops, a rich, hazel
loam, or deep, rich, alluvial soil, is next best; but, for the
most abundant of all, a strong loam, inclining to clay. For
early crops, mild manure, such as leaf-mould, should be used.
If the soil is very poor, stronger manure should be employed.
For general crops, a good dressing may be applied; and for
the dwarf kinds, such as Tom Thumb, Bishop’s New Long
Pod, and the like, the soil can hardly be too rich.

Seed and Sowing. — A quart of ripe pease is equal to about
two pounds’ weight; and contains, of the largest-sized varie-
ties, about thirteen hundred, and of the smaller descriptions
about two thousand, seeds. A pint of the small-seeded sorts,
such as the Daniel O’Rourke, Early Frame, and Early Charl-
ton, will sow a row about sixty feet in length ; and the same
quantity of larger-growing sorts will sow a row of nearly a
hundred fect, on account of being sown so much thinner. A

THE PEA. O17

fair average depth for covering the seed is two and a half or
three inches; though some practise planting four or five inches
deep, which is said to be a preventive against the premature
decay of the vines near the roots.

As to distance between the rows, when pease are sown in
the usual manner (that is, row after row throughout the whole
field), they should be as far asunder as the length of the stem
of the variety cultivated: thus a pea, that attains a height or
length of two feet, should have two feet from row to row, and
so on to those taller or lower growing.

They are sometimes sown two rows together, about a ‘foot
apart, and ten, twenty, or even fifty feet between the double
rows ; by which every portion of the crop is well exposed to
the sun and air, and the produce gathered with great facility.
There is no loss of ground by this method; for other crops
can be planted within a foot or two of the rows, and this
amount of space is necessary for the purpose of gathering.

A common practice in ordinary garden culture is to sow in
double rows twelve or fourteen inches apart, slightly raising
the soil for the purpose. When so planted, all of the sorts
not over two feet in height may be successfully grown with-
out sticking. When varieties of much taller growth are
sown, a greater yield will be secured by bushing the plants;
which is more economically as well as more strongly done if
the planting is made in double rows. The staking, or bush-
ing, should be furnished when the plants are three or four
inches high, or immediately after the second hoeing: they
should be of equal height, and all straggling side-twigs should
be removed for appearance’ sake.

Early Crops. —'The earliest crops produced in the open
garden without artificial aid are obtained by judicious selec-
tion of the most approved early varieties, choosing a warm,
favorable soil and situation, and sowing the seed either in
November, just as the ground ‘is closing, or in February or
March, at the first opening of the soil; the latter season,

518 LEGUMINOUS PLANTS.

however, being preferable, as the seed then vegetates with
much greater certainty, and the crop is nearly or quite as
early. Great benefit will be derived from reflected heat,
when planted at the foot of a wall, building, or tight fence,
running east and west. It is necessary, however, when warm
sunshine follows cold, frosty nights, to shade the pease from
its influence an hour or two in the morning, or to sprinkle
them with cold water if they have been at all frozen.

They are sometimes covered with a narrow glass frame of
a triangular form, and glazed on both sides, or on one only,
according as they may be used on rows running from north to
south, or from east to west. In the latter case, such frames
may have glass in the south side only.

Subsequent Cultivation. — “ When the crop has attained the
height of about five inches, a little earth should be drawn
around the stems, but not so closely as to press upon them:
it should form a sort of ridge, with a slight channel in the
middle. ‘The intention here is not, as in many other cases,
to encourage the roots to diverge in a horizontal direction
(for they have no disposition to do so), but rather to give a
slight support to the plants until they take hold of the stakes
that are to support them. ‘Those crops which are not to be
staked require this support the most: and they should have
the earth drawn up upon one side only, that the vines may
be thrown to one side ; which will both facilitate the opera-
tion of gathering, and keep the ground between them clear
at the same time, while it supports the necks of the plants
better than if the earth was drawn up on both sides.”

Mildew. — One of the most successful cultivators (T. A.
Knight) says, “that the secondary and immediate cause of
this disease is a want of a sufficient supply of moisture from
the soil, with excess of humidity in the air; particularly
if the plants be exposed to a temperature below that to which
they have been accustomed. If damp and cloudy weather
succeed that which has been warm and bright, without the

THE PEA. o19

intervention of sufficient rain to moisten the ground to some
depth, the crop is generally much injured by mildew.”

«While engaged in the production of those excellent pease
which bear his name, he proved this theory by warding off
mildew by copious waterings of the roots. ‘The fashionable
remedy, at present, is the application of sulphur. ‘This, no
doubt, subdues the disease, but does not remove the cause.” —
M:<Int.

Gathering. —'The crop should be gathered as it becomes
fit for use. If even a few of the pods begin to ripen, young
pods will not only cease to form, but those partly advanced
will cease to enlarge.

Use. — “In a sanitary point of view, pease cannot be eaten
too young, nor too soon after they are gathered; and hence
people who depend on the public markets for their supply
seldom have this very popular vegetable in perfection, and
too often only when it is almost unfit for use. This is a
formidable objection to the use of pease brought from long
distances. It is, of course, for the interest of the producer
to keep back his pease till 'they are fully grown, because they
measure better, and, we believe, by many are purchased
quicker, as they get greater bulk for their money. This may
be so far excusable on the part of such: but it is inexcusable
that a gentleman, having a garden of his own, should be
served with pease otherwise than in the very highest state of
perfection ; which they are not, if allowed to become too old,
or eyen too large.””» — M:Int.

«‘ Pease, in a green state, are with difficulty sent to a dis-
tance, as, when packed closely together, heat and fermentation
speedily take place. This is one of the causes why pease
from the South, or those brought by long distances to market,
are discolored, devoid of flavor, and, worst of all, very un-
wholesome to eat. Pease intended for long transportation
should be packed in open baskets (not in boxes or tight bar-
rels), and laid in layers not more than two inches thick; and,

520 LEGUMINOUS PLANTS.

between such layers, a thick stratum of clean straw or other
dry material should be placed.”

Varieties. —'These are very numerous, and, like those of
the Brocoli and Lettuce, not only greatly confused, but often
based on trifling and unimportant distinctions.

From experiments made a few years since in the gardens
of the London Horticultural Society, under the direction of
Mr. Thompson, who planted no less than two hundred and
thirty-five reputed sorts (all of which were then enumerated
in seedsmen’s catalogues), only twenty-seven of the number
were selected as being really useful. About the same time,
upwards of a hundred sorts were grown by Mr. M‘Intosh,
from which twelve were selected as being truly distinct and
valuable.

«« New sorts are yearly introduced: and it would be inju-
dicious not to give them a fair trial; for as we progress in
pea-culture, as in every other branch of horticulture, we may
reasonably expect that really improved and meritorious sorts
will arise, and be substituted for others that may be infe-
rior.”

AvuvVERGNE. Cot. Gard.
White Sabre. White Cimeter.

The plant is of moderately strong habit of growth, pro-
ducing a single stem from four to five feet high, according to
the soil in which it is grown; and bears from twelve to fifteen
pods. ‘These are generally single, but sometimes in pairs ;
when fully grown, four inches and a half long, and over half
an inch broad; tapering to the point, and very much curved.
They contain from eight to ten peas, which are closely com
pressed, and of the size of the Early Frames. Even the
small pods contain as many as slX or seven peas in each.
The ripe seed is white.

Plants from seed sown May 1 were in blossom June 26;
and the pods were sufficiently grown for plucking, July 12.

THE PEA. aot

The Auvergne Pea was introduced from France into Eng-
land some years ago by the London Horticultural Society.
Although it very far surpasses most of the varieties of the
White Pea, it has never become much disseminated, and is
very little known or cultivated. It is, however, a most cha-
racteristic variety, and always easily distinguishable by its
long, curved pods. It is one of the most productive of all
the garden pease.

Batr’s WonpeErR. Trans.

Plant three feet in height, of robust growth ; foliage dark-
green; pods narrow, nearly straight, but exceedingly well
filled, containing seven or eight peas of medium size, which,
when ripe, are small, smooth, and of a bluish-green color.

Planted May 1, the variety will flower about July 1, and
the pods will be fit for use the middle of the month.

The variety withstands drought well, and the pods hang
long before the peas become too hard for use. It is an ex-
cellent pea for a second crop.

Becx’s Prize-Taxer. Trans.
Prize-taker. Rising Sun.

Plant four and a half to five feet in height ; pods roundish,
curved or hooked near the end, well filled, containing seven
to eight middle-sized peas of a fine green color when young,
and mixed olive and white when ripe.

Sown May 1, the variety will blossom June 25, and the
pods will be suitable for plucking about the 12th of July.

It is one of the best varieties for the main crop. Similar
to, if not identical with, Bellamy’s Early Green Marrow.

BEepMAN’s ImpErRIAL. Cot. Gard.

The plant generally produces a single stem, which is from

three to four feet high; the pods are usually in pairs, but
66

522 LEGUMINOUS PLANTS.

sometimes single, three inches and a quarter long, five-eighths
of an inch broad, somewhat curved, and terminate abruptly
at the points. Each pod contains six to seven peas, which
are of an ovate form, and about a third of an inch in their
greatest diameter. ‘The ripe seed is pale-blue.

Planted May 1, the variety blossomed the last of June,
and furnished pease for use about the 18th of July. For
many years, this variety stood foremost among the Imperials ;
but is now giving place to other and greatly superior sorts.

BELLAMY’s EARLY GREEN Marrow. Cot. Gard.

Plant of strong and robust habit of growth, sometimes with
a single and often with a branching stem, four and a half or
five feet high, and producing from twelve to eighteen pods:
these are in pairs, rarely single, three inches and a half long,
seven-tenths of an inch broad, slightly curved, thick-backed,
and terminate abruptly at the point. The surface is smooth,
and of a very dark-green color. ‘They contain, on an ave-
rage, from six to seven large bluish-green peas. The ripe
seed has a mixed appearance; some being dull yellowish-
white, and others light olive-green, in about equal propor-
tions.

Plants from seed sown the first week in May were in blos-
som the last week in June, and pods were plucked for use
about the middle of July.

The variety is highly recommended, both as a good bearer
and a pea of excellent quality, whether for private use or for
marketing: for the latter purpose it is peculiarly adapted,
as the pod is of a fine deep-color, handsomely and regularly

shaped, and always plumply filled.

Bisuor’s Earty Dwarr. Law.

Pods single or in pairs, about two inches long, bent back
at both ends, and increasing in size towards the middle; pea

THE PEA. 523

about a fourth of an inch in diameter, and irregularly shaped,
cream-colored, with blotches of white, particularly about the
eye. The plant grows little more than a foot high, and is
fairly productive. Early sowings will give a supply for the
table in about ten weeks.

This once-popular, Early Dwarf sort is now rapidly giving
place to Bishop’s New Long-podded, —a more prolific and
much superior variety.

Bisnop’s New Lona-Poppep.

Stem about two feet high; pods nearly straight, almost
cylindrical, containing six or seven white peas. It is an
early variety, an abundant bearer, of excellent quality, and
in all respects much superior to the Common Bishop’s Early
Dwarf. Planted the Ist of May, it will blossom June 14,
and yield pease for the table the 10th of July.

M‘Intosh describes it as “a most abundant bearer, produ-
cing a succession of pods during most of the pea-season. Like
all pease of its class, it requires a rich soil, and from four to
six inches between the seed in the line. It is one of the
most valuable sorts for small gardens and for domestic use.
It originated in England with Mr. David Bishop; and is a
hybrid between Bishop’s Early Dwarf and one of the Mar-

rowfats, carrying with it the characters of both its parents.”

Buack-Eyvep Marrow.

Plant about five feet high, strong and vigorous ; pods gene-
rally single, sometimes in pairs, three inches and a quarter
in length, three-fourths of an inch in breadth, becoming rough
or wrinkled on the surface as they approach maturity, and
containing about six large, round, cream-white or brownish-
white black-eyed seeds, about three-eighths of an inch in
diameter.

024 LEGUMINOUS PLANTS.

Its season is nearly the same with the Dwarf and Missouri
Marrow. If sown the Ist of May, the plants will blossom
the 28th or 30th of June, and yield pease for the table
about July 15: the crop will ripen the last of the same
month.

This is a very prolific as well as excellent variety. It is
little cultivated in gardens at the North, though sometimes
grown as a field-pea in the Canadas. In the Middle States,
and at the South, it is a popular market-sort, and its cultiva-
tion is much more extensive.

The dark color of the eye of the ripened seed distinguishes
the variety from all others.

Buve Cimeter. Thomp.
Sabre. Dwarf Sabre. Blue Sabre. New Sabre. Beck’s Eclipse.

Plant about three feet high; pods generally in pairs, well
filled, long, roundish, gradually curved from the stem to the
point, or cimeter-shaped ; seeds of good quality, larger than
those of the Prussian Blue, from which the variety doubtless
originated, and to which, when grown in poor soil, it has a
tendency to return.

If planted the Ist of May, it will blossom about the 28th
of June, and the pods will be suitable for plucking about the
middle of July.

It bears abundantly, but not in succession; and, for this
reason, is much prized by market-gardeners. ‘lhe most of the
pods being fit to pluck at the same time, the crop is harvested
at once, and the land immediately occupied with other vegeta-

bles.

Buiut IMPERIAL.

Dwarf Blue Imperial.
Plant strong and vigorous, four feet in height, with large,
healthy foliage ; pods single and in pairs, three inches and a

THE PEA. 025

quarter in length, three-fourths of an inch in breadth, con-
taining six or seven large peas.

The ripe seed is somewhat indented and irregularly com-
pressed, three-eighths of an inch in diameter, and of a
greenish-blue color.

With respect to season, the variety is intermediate. If
planted the Ist of May, it will blossom the 26th of June,
and the pods will attain a size fit for plucking about the 12th
of July. It is very hardy; yields abundantly; thrives well in
almost any description of soil or situation; and, though not
so sweet and tender as some of the more recent sorts, is of
good quality. It vegetates with much greater certainty, and
its crops are more reliable, than the higher-flavored varieties ;
and these qualities will still secure its cultivation by those
who prefer a certain and plentiful supply of fair quality, to a
precarious and limited yield of extraordinary sweetness and
excellence. It has long been grown in this country, and is
considered a standard variety.

BuivE Prussian. Cot. Gard.
Dwarf Blue Prussian. Prussian Blue. Green Prussian.

Plant of a vigorous but not robust habit of growth, with a
single stem about three feet high, which is sometimes branch-
ing. The pods are generally produced in pairs, but are also
sometimes single, and vary from twelve to sixteen on each
plant. They are from two and three-fourths of an inch to
three inches long, three-fourths of an inch wide, somewhat
curved, and rather broader towards the poimt, where they
terminate abruptly. They contain about seven peas, which
are four-tenths of an inch long, seven-twentieths of an inch
wide, about the same in thickness, and compressed on the
sides, from being so close together. ‘The ripe seed is blue.

Sown the Ist of May, the plants blossomed June 28, and
yielded pease for use the middle of July.

026 LEGUMINOUS PLANTS.

It produces abundantly, and is a valuable sort for late sum-
mer use. ‘It is unquestionably the parent of the Blue Im-
perial and all like varieties.”

BuivE SpantsH Dwarr. Cot. Gard.
Groom’s Superb. Blue Fan.

Plant from a foot and a half to three feet high. The pods
are single and in pairs, in about equal proportion, two inches
and a half long, containing from six to seven peas each.
The ripe seed is pale-blue.

Plants from sowings made the first of May will blossom
the last of June, and yield pease for use the middle of
July.

It is a useful variety for small gardens, as it is a low grower
and a fair bearer; but it is now much surpassed by Bishop’s
Long-podded and Burbridge’s Eclipse, both of which are
considered more prolific and better flavored.

British QuEENn. Cot. Gard.
Hair’s Defiance. ‘Tall White Mammoth. Erin’s Queen.

The plant is of a showy and robust habit of growth,
from six to seven feet high, sometimes with a single stem,
but generally branching within nine inches or a foot of
the ground, and frequently furnished with two and even
three laterals, which are of the same height as the whole
plant. ‘The pods begin to be produced at the first joint above
the first lateral shoot, and are in number from thirteen to
eighteen on each plant. ‘They are generally single, but fre-
quently in pairs, from three inches and a quarter to three
inches and three-quarters long, rather flattened and broad
when first fit to gather, but becoming round and plump when
more advanced. ‘They are quite smooth, of a bright-green
color, slightly curved, wavy on the upper edge, and contain

THE PEA. 52a

from five to seven exceedingly large peas, which are not so
close together as to compress each other. The ripe seed is
white, large, and wrinkled.

Sown the Ist of May, the plants will blossom about the
30th of June, and pods may be plucked for use about
the 15th of July. They will ripen off about the Ist of
August.

This is one of the best late peas in cultivation. It belongs
to the class known as Wrinkled, or Knight’s Marrow ; but is
much superior in every respect to all the old varieties usually
called Knight’s Marrows, being much more prolific and richly
flavored. As an intermediate variety, it deserves a place in
every garden.

BurpripGe’s Ecuiese. Cot. Gard.
Stubbs’s Dwarf.

Plant a robust grower, always with a simple stem, attaining
the height of a foot and a half to about two feet; pods in
pairs, rarely single, and from three inches to three inches and
a quarter long, seven-tenths of an inch broad, perfectly
straight, and of equal width throughout, with a slight waving
on the upper edge, — they contain from five to seven peas,
which are ovate, nearly half an inch long, a third of an inch
broad, and the same in thickness.

Seed was planted May 1, the plants blossomed June 26,
and pods were plucked for use July 14.

This may be classed among the valuable contributions
which have been made to the list of peas during the last
few years. Unlike most of the dwarf varieties, it is a most
productive sort; and thus its dwarf character is not its chief
recommendation. For private gardens, or for cultivation for
market, few peas surpass this and Bishop’s Long-podded.

528 LEGUMINOUS PLANTS.

Carter’s Vicrorta. Trans.
Carter’s Eclipse.

Plant six to seven feet high; pods large, slightly curved,
containing seven or eight large peas, which are sweet and of
excellent quality. The ripe seeds are white, and much shri-
velled or wrinkled.

Plants from seeds sown May 1 blossomed July 1, and the
pods were fit for plucking the 18th of the month.

The variety continues long in bearing, and the peas ex-
ceed in size those of Knight’s Tall White Marrow. It is one
of the best late tall peas.

Cuariton. Cot. Gard. Law. Thomp.
Early Charlton.

The original character of this variety may be described as
follows : —

Plant about five feet high, and of vigorous growth; leaves
large, with short petioles; tendrils small; pods broad, con-
taining six or seven peas of excellent quality. They are
rather larger than those of the Early Frame, with which this
is often confounded. The Early Charlton may, however, be
distinguished by its stronger habit of growth, flat pods, larger
seeds, and by being fit for use about a fortnight later than the
Early Frame; so that, when sown at the same time, it forms
a succession.

According to the Messrs. Lawson, this is the oldest, and
for a long period was the best known and most extensively
cultivated, of all the varieties of white garden-pease. Its his-
tory can be traced as far back as 1670; and from that time till
about 1770, or nearly a century, it continued to stand first
in catalogues as the earliest pea, until it was supplanted by
the Early Frame about 1770. It is further said by some to
be the source from which the most esteemed early garden

-

THE PEA. 929

varieties have arisen; and that they are nothing else than the
Early Charlton Pea, considerably modified in character from
the effects of cultivation and selection. Although this idea
may seem far-fetched, it is not improbable, especially when
we take into consideration the susceptibility of change, from
cultivation and other causes, which the Pea is ascertained to
possess. ‘Thus if the Early Charlton, or any other variety,
be sown for several years, and only the very earliest and
very latest flowering-plants selected for seed each season,
the difference in the time of ripening between the two will
ultimately become so great as to give them the appearance
of two distinct varieties; and by sowing the earlier portion
on light, early soils, and the later on strong, black, coarse,
or low soils, the difference will become materially increased.
It is therefore probable, that the Early Frame, with its nu-
merous sub-varieties (including the Dan O’Rourke, Prince
Albert, Early Kent, and a multitude of others), may have
originated in the Charlton, though some of them differ essen-
tially in their habit of growth.

The various names by which it has been known are Read-
ing Hotspur, Master’s or Flander’s Hotspur, Golden Hotspur,
Brompton Hotspur, Essex Hotspur, Early Nicol’s Hotspur,
Charlton Hotspur, and finally Early Charlton; the last name
becoming general about 1750.

An English writer remarks, “ that the variety now exists
only inname. ‘That which is sold for the Early Charlton is
often a degenerated stock of Early Frames, or any stock of
Frames which cannot be warranted or depended upon, but
which are, nevertheless, of such a character as to admit of
their being grown as garden varieties. ‘The Early Charlton, if
grown at all by seed-growers as a distinct variety, is certainly
cultivated to a very limited extent.”

Of the popular American improved early sorts, the Hill’s
Early, Hovey’s Extra Early, Landreth’s Extra Karly, are
hardy, as well as very prolific; and are not only well adapted

67

530 LEGUMINOUS PLANTS.

for private gardens, but may be recommended as the most
profitable kinds for cultivating for early marketing. In an
experimental trial of these kinds with the Early Daniel
O’Rourke, and some of the most approved of the earliest
foreign varieties, they proved to be nearly or quite as early,
fully as prolific, continued longer in bearing, and were much
more stocky and vigorous in habit.

CHAMPION oF Paris. Cot. Gard.

Excelsior. Paradise Marrow. Stuart’s Paradise.

Plant of vigorous growth, with a simple stem five to six
feet high, rarely branched, producing from eight to ten pods.
These last are generally single, but sometimes in pairs, from
three inches and a quarter to three inches and three-quarters
long, and five-eighths of an inch wide. ‘They are curved
almost as much as those of the Cimeter; and, when near
maturity, become quite fleshy, wrinkled, and thick-backed.
They contain from six to seven large peas, which are close
together without being compressed. The ripe seed is white,
medium-sized, somewhat flattened and pitted. If sown May 1,
the plants will blossom June 28, and the pods will be ready
for plucking July 16.

This is a very excellent pea, an abundant cropper, and con-
siderably earlier than the Auvergne and Shillings Grotto ; to
both of which it is also greatly superior.

Cummax. Trans.
Napoléon.

Plant three feet and a half high, of robust habit; pods
single or in pairs, three inches long, containing five or six
peas; when ripe, these are of medium size, pale-blue or olive,
sometimes yellowish, shaded with blue, and, like the Eugénie,
much wrinkled and indented.

If sown the beginning of May, the variety will blossom

THE PEA. 53

about the 15th of June, pods may be plucked for use the
10th of July, and the crop will ripen the 25th of the same
month.

English catalogues represent the Napoléon as being “ the
earliest blue pea in cultivation, podding from the bottom of
the haum to the top, with fine large pods.” Ina trial growth,
it proved early and productive ; not only forming a great num-
ber of pods, but well filling the pods after being formed. In
quality it is tender, very sweet and well flavored, resembling
the Champion of England. Its season is nearly the same
with that of the Eugénie, and the variety is well deserving of
cultivation.

Mr. Harrison, the originator of the Eugénie and Napoléon,
states that both of the peas were originally taken from one

pod.

Dantzic. Law.

Plant six to seven feet high, branching ; pods in pairs, two
and a half inches long, half an inch broad, compact, and
slightly bent. When ripe, the seed is the smallest of all the
light peas, quite round or spherical, of a bright-yellow color,
beautifully transparent, with whitish eyes.

If sown the lst of May, the plants will blossom the 8th
of July, afford pease for the table about the 25th of the
same month, and ripen from the 10th to the middle of Au-
gust.

It is not a productive variety, and is seldom cultivated in
England or in this country; but is grown extensively on the
shores of the Baltic, and exported for splitting, or boiling
whole.

Dickson’s Favorite. Trans.
Dickson’s Early Favorite.
Plant five feet high, stocky, vigorous, and very prolific ;
pods ten to twelve on a stalk, long, round when fully grown,

532 LEGUMINOUS PLANTS.

curved, hooked at the extremity, but not so much so as in the
Auvergne, — to which, in many respects, it bears a strong
resemblance. The pods are remarkably well filled, contain-
ing from eight to ten peas of medium size, round, and very
white.

Planted the Ist of May, the variety blossomed June 25,
and pods were gathered for use the 12th of July.

This pea is highly deserving of cultivation as a second
early variety.

DILuisTonr’s Earty. Cot. Gard.

The plant is of slender habit of growth, produces a single
stem two feet high, and bears, on an average, from seven to
nine pods: these are smaller than those of the Dan O'Rourke,
generally single, but occasionally in pairs, almost. straight,
and contain seven peas each. ‘The seed, when ripe, is
white. ;

Sown at the time of the Dan O’Rourke, the plants were a
mass of bloom three days before the last named had com-
menced blossoming, and the crop was ready for gathering
seven days before the Dan O’Rourke.

This is undoubtedly the earliest pea known, and is quite
seven or eight days earlier than the Dan O’Rourke, which
has hitherto been regarded as the earliest variety. A striking
feature of Dillistone’s Early is, that its changes take place
at once. It blooms in a mass, its pods all appear together,
and the whole crop is ready to be gathered at the same
time.

In the Chiswick Garden, England, where a hundred and
sixteen varieties were experimentally cultivated, during the
season of 1860, under the supervision of Robert Hogg, LL.D.,
this variety was beginning to die off, when the Dan O’Rourke
was yet green and growing.

or
©9
eS)

THE PEA.

Dwarr Marrow.
Dwarf White Marrow. Dwarf Marrowfat. Early Dwarf Marrowfat.

Plant from three to four feet in height, generally with a
single stem, but sometimes branching; pods somewhat flat-
tened, generally single, but sometimes produced in pairs, three
inches to three inches and a half long, three-fourths of an
inch broad at the middle, tapering with a slight but regular
curve to both ends, and containing about six closely-set peas :
these are cream-colored and white; the white prevailing
about the eye, and at the union of the two sections of the
pea; not perfectly round, but more or less compressed,
slightly wrinkled, and measuring nearly three-eighths of an
inch in diameter.

Planted the 1st of May, the variety blossomed the last of
June, and afforded pease for the table the 15th of July.

The Dwarf Marrow is hardy and productive. Though not
so sweet or well flavored as some of the more recent sorts, its
yield is abundant and long continued ; and, for these quali-
ties, it 1s extensively cultivated. The variety, however, is
rarely found in an unmixed state; much of the seed sown
under this name producing plants of stronger habit of growth
than those of the true Dwarf Marrow, and more resembling
the Tall White variety.

Harty Dan O’Rovurke.
Dunnett’s First Early. Waite’s Dan O’Rourke. Carter’s Earliest.

Sangster’s Number One. Cot. Gard.

Plant from three and a half to four feet high, — in general
habit not unlike the Early Frame, of which it is probably an
improved variety ; pods usually single, two inches and three-
fourths long, containing five or six peas.

When fully ripe, the pea is round, cream-colored, white at
the eye and at the junction of the cotyledons, and nearly a
fourth of an inch in diameter.

534 LEGUMINOUS PLANTS.

Plants from seeds sown May 1 were in bloom June 7, and
pods were gathered for use from the 25th of the month.

The Dan O’Rourke is remarkable for its precocity; and,
with the exception of Dillistone’s Early and one or two
American varieties, is the earliest of all the sorts now in cul-
tivation. It is hardy, prolific, seldom fails to produce a good
crop, appears to be well adapted to our soil and climate, is
excellent for small private gardens, and one of the best for
extensive culture for market.

Its character as an early pea can be sustained only by care-
ful culture, and judicious selection of seeds for propagation.
If grown in cold soil, from late-ripened seeds, the variety
will rapidly degenerate ; and, if from the past any thing can
be judged of the future, the Dan O’Rourke, under the ordi-
nary forms of propagation and culture, will shortly follow its
numerous and once equally popular predecessors to quiet re-
tirement as a synonyme of the Early Frame or Charlton.

Earty Frame. Thomp.

Early Dwarf Frame. Early Double-blossomed Frame. Law. Essex
Champion. Single-blossomed Frame.

Plant three to four feet in height; pods in pairs, slightly
bent backwards, well filled, terminating rather abruptly at
both ends, and about two and a half inches long by from
three-eighths to half an inch in breadth. The pease, when
fully ripe, are round and plump, cream-colored, white towards
the eye and at the union of the cotyledons, and measure
nearly a fourth of an inch in diameter.

Sown the Ist of May, the variety blossomed June 20, and
the pods were ready for plucking the 6th of July.

This well-known pea, for a long period, was the most
popular of all the early varieties. At present, it is less ex-
tensively cultivated ; having been superseded by much earlier
and equally hardy and prolific sorts. ‘‘The flowers some-

THE PEA. 539

times come single, and sometimes double; the stalk from the
same axil dividing into two branches, each terminating in a
flower: hence the names of ‘ Single-blossomed’ and ¢ Double-
blossomed’ have both been occasionally applied to this va-
riety.”

Earty Hotspur.

Early Golden Hotspur. Golden Hotspur. Superfine Early. Reading
Hotspur.

Similar to the Early Frame. Mr. Thompson represents it
as identical. ‘The Messrs. Lawson describe it as follows:
‘Pods generally in pairs, three inches long, half an inch
broad, nearly straight, and well filled; pea similar to the
Double-blossomed Early Frame, but rather larger.”

Earty Warwick.
Race-horse.
Once at the head of early pease: now considered by the

most experienced cultivators to be identical with the Early
Frame.

Earty WASHINGTON.
Cedo nulli.

A sub-variety of the Early Frame ; differing slightly, if at
all, either in the size or form of the pod, color and size of the
seed, or in productiveness,

Once popular, and almost universally cultivated: now
rarely found on seedsmen’s catalogues.

EUGENIE.

Plant about three feet in height, with pale-green foliage ;
pods single or in pairs, three inches long, containing five or
six peas. When ripe, the peas are of medium size, cream-
colored, and much shrivelled and indented.

536 LEGUMINOUS PLANTS.

Plants from sowings made May 1 were in blossom June 14,
green pease were plucked July 10, and the pods ripened from
the 18th to the 25th of the same month. English catalogues
describe the variety as being ‘the earliest white, wrinkled
marrow-pea in cultivation; podding from the bottom of the
stalk to the top, with fine large pods.” In a trial-growth,
it proved hardy and very prolific; and the pease, while
young, were nearly as sweet as those of the Champion of
England. The pods were not remarkable for diameter ; but,
on the contrary, were apparently slender. The peas, how-
ever, were large; and, the pods being thin in texture, the
pease, when shelled, seemed to be equal in diameter to
the pods themselves. As a new variety, it certainly promises
well, and appears to be worthy of general cultivation. It will
come to the table immediately after the earliest sorts, and
yield a supply till the Marrows are ready for plucking.

FAIRBEARD’s CHAMPION OF ENGLAND. Cot. Gard.
Champion of England.

Plant of strong and luxuriant habit of growth, with a stem
from five to six feet in height, which is often undivided, but
also frequently branching. ‘The laterals are produced within
about eighteen inches of the ground, and sometimes assume a
vigorous growth, and attain as great a height as the main
stem. ‘They produce pods at the first joint above the lateral,
and are continued at every succeeding joint to the greatest
extremity of the plant. ‘lhe pods are generally single, but
frequently in pairs, about three inches and a half long, slightly
curved, and terminate abruptly at the point; the surface is
quite smooth, and the color light-green till maturity, when
they become paler and shrivelled. ‘They contain six or seven
quite large peas, which are closely packed together and com-
pressed. The ripe seed is wrinkled, and of a pale olive-

green.

THE PEA. 5b

Sown the 1st of May, the plants were in flower June 25,
and pods were gathered for use the 12th of July.

This variety was originated in England, by Mr. William
Fairbeard, in 1845; and, with the Early Surprise, came out
of the same pod, —the produce of a plant found in a crop of
the Dwarf White Knight’s Marrows, to which class it pro-
perly belongs. It is, without doubt, one of the most valuable
acquisitions which have been obtained for many years; being
remarkably tender and sugary, and, in all respects, of first-
rate excellence. The rapid progress of its popularity, and its
universal cultivation, are, however, the best indications of
its superiority.

The variety was introduced into this country soon after
it was originated, and was first sold at five dollars per
quart.

FarrBEARD’s NonpArEIL. Cot. Gard.

Stem branching, three and a half to four feet high, with a
habit of growth and vigor similar to the Early Frames. The
pods are full and plump, but do not become thick-backed and
fleshy as they ripen, like those of the Frames. ‘They contain
from six to eight peas, which are close together, much com-
pressed, and of that sweet flavor which is peculiar to the
Knight’s Marrows. The ripe seed is small and wrinkled,
and of the same color as the other white, wrinkled pease.

The variety was originated by Mr. William Fairbeard, who
also raised the Champion of England. It is earlier than the
last-named sort, nearly as early as the Frames, and a most
valuable acquisition.

FAIRBEARD’S SurRPRISE. Cot. Gard.
Early Surprise. Surprise.

The plant of this variety is of a free but not robust habit

of growth, and always with a simple stem, which is about
68

d38 LEGUMINOUS PLANTS.

four feet high. ‘The pods are produced at every joint, begin-
ning at about two feet and a half from the ground. They are
generally single, but sometimes in pairs, three inches long,
slightly curved, but not quite so much as those of the Cham-
pion of England. ‘They contain from six to seven peas,
which are of good size, but not so sweet as those of the last-
named sort. The ripe seed is somewhat oval, and of a pale,
olive-green color.

The variety is a day or two earlier than the Champion of
England. It originated from the Dwarf White Knight’s
Marrow, and was taken from the pod in which was found
the Champion of England.

Fiack’s Imperiaut. Cot. Gard.
Flack’s Victory. Flack’s Victoria. Flack’s New Large Victoria.

The plant is of a robust habit of growth, with a stem
which is always branching, and generally about three feet in
height; the pods are numerous, varying from twelve to
eighteen on a plant, generally produced in pairs, but often
singly, three inches and a half long, three-fourths of an inch
broad, and considerably curved, — terminating abruptly at the
point, where they are somewhat broader than at any other
part. Each pod contains from six to eight very large peas,
which are of an ovate shape, half an inch long, seven-twen-
tieths of an inch broad, and the same in thickness. The ripe
seed is blue.

Plants from seed sown May 1 will blossom June 28, and
supply the table July 15.

It is one of the most prolific peas in cultivation; grows to
a convenient height; and, whether considered for private gar-
dens or for market supplies, is one of the most valuable

varieties which has been introduced for years.

THE PEA. 53

GENERAL WynpHAmM. Cot. Gard.

The plant is of a robust habit, six to seven feet high, and
frequently branched ; the foliage is dark-green and blotched ;
the pods are either single or in pairs, and number from ten to
fourteen on each plant, — they contain eight very large peas,
which are of the deep, dull-green color of the Early Green
Marrow. The ripe seed is white and olive mixed.

This is a valuable acquisition, and was evidently procured
from the Ne Plus Ultra; but it is a more robust grower, and
produces much larger pods.

The plant continues growing, blooming, .and podding till
very late in the season; and, when this is in the full vigor of
growth, the Ne Plus Ultra is ripening off. The pease, when
cooked, are of a fine, bright-green color, and unlike those of
any other variety.

Hatr’s Dwarr MAmmMorTuH.

Plant strong and vigorous, from three to three feet and a
half high, branching, with short joints; pods single or in
pairs, broad, comparatively flat, containing about six very
large peas, which are sugary, tender, and excellent. The
ripe seeds are shrivelled, and vary in color; some being
cream-white, and others bluish-green.

Sown May 1, the plants will blossom July 1, and the pods
will be ready for use the 15th of the same month.

Very prolific, and deserving of cultivation.

Harrison’s Gurory. Trans.

Plant three feet high, of a bushy, robust habit of growth ;
pods rather short, nearly straight, and flattish, containing five
or six medium-sized peas, of good quality: when ripe, the
seeds are light-olive, mixed with white, and also slightly
indented.

540 LEGUMINOUS PLANTS.

If planted May 1, the variety will flower June 25, and the
pods will be fit for gathering about the 10th of July.

A good variety; but, like Harrison’s Glory, the pods are
frequently not well filled.

Harrison’s Perrection. “Trans.

Plant three feet in height, of vigorous habit; pods small,
straight, containing five peas of good size and quality.

Sown the Ist of May, the variety will flower June 23, and
the pods will be fit for plucking about the 12th of July.

The only defect in this variety is, that the pods are often
not well filled. When growing, it is scarcely distinguishable
from Harrison’s Glory ; but, in the mature state, the seeds of
the former are smooth and white, while those of the latter
are indented, and of an olive-color.

KING OF THE MARRows.

Plant six feet in height, stocky, and of remarkably vigor-
ous habit ; pods single or in pairs, containing five or six large
seeds, which, when ripe, are yellowish-green, and much
shrivelled and indented, like those of the Champion of Eng-
land.

If planted May 1, the variety will blossom the last of June,
and pods for the table may be plucked about the 15th of
July.

Though comparatively late, it is one of the best of the
more recently introduced sorts, and well deserving of general
cultivation. When the pods are gathered as fast as they be-
come fit for use, the plants will continue to put forth new
blossoms, and form new pods for an extraordinary length of
time; in favorable seasons, often supplying the table for five
or six weeks.

It is very tender and sugary, and little, if at all, inferior to

the Champion of England.

THE PEA. 041

In common with most of the colored pease, the ripe seeds,
when grown in this country, are much paler than those of
foreign production ; and, when long cultivated in the climate
of the United States, the blue or green is frequently changed
to pale-blue or yellowish-green, and often ultimately becomes
nearly cream-white.

Kyieut’s Dwarr Biurt Marrow.

A dwarfish sub-variety of Knight’s Marrows, with wrin-

kled, blue seeds.

Kynicut’s Dwarr GREEN Marrow.
Knight’s Dwarf Green Wrinkled.

Plant about three feet high; pods in pairs, three inches
long, three-fourths of an inch wide, flattish, and slightly bent.
The ripe pease are of a light bluish-green color. It differs
from the foregoing principally in the height of the plant, but
also to some extent in the form of the pods.

Kyicut’s Dwarr WuitE Marrow. Law.
Knight’s Dwarf White Wrinkled Marrow.

Plant three feet high; pods in pairs, three inches long,
three-fourths of an inch wide, straight, or nearly so, well
filled, and terminating abruptly at both ends; pea, on an
average, about three-eighths of an inch in diameter, flattened,
and very much wrinkled; color white, and sometimes of a
greenish tinge. It is a few days earlier than the Dwarf
Green.

Kyieut’s Tart Brut Marrow.

A sub-yariety of Knight’s Tall Marrows, with blue, wrin-
kled, and indented seeds. It resembles the Tall White and
Tall Green Marrows.

5£2 LEGUMINOUS PLANTS.

Kyicut’s Tart Green Marrow. Law. Thomp.

Plant from six to seven feet in height, of strong growth ;
pods large, broad, and well filled ; the seed, when ripe, is
green, and much wrinkled or indented.

If planted the first of May, the variety will blossom to-
wards the last of June, and supply the table the middle of
July.

The peas are exceedingly tender and sugary; the skin also
is very thin. ‘From their remarkably wrinkled appearance,
together with the peculiar sweetness which they all possess,
Knight’s Marrows may be said to form a distinct class of
garden-pease ; possessing qualities which, together with their
general productiveness, render them a valuable acquisition,
both to cultivators and consumers.”

If planted not less than six feet apart, these pease will bear
most abundantly from the ground to the top: they also yield
their pods in succession, and are the best for late crops.

Kyicut’s Tarn Wuitrt Marrow.
Knight’s Tall White Wrinkled Marrow.
Height and general character of the plant similar to
Knight’s Tall Green Marrow. Pods in pairs. ‘The ripe
seed is white. Very productive and excellent.

Marcuirss Marrow. Cot. Gard.

This is a good marrow-pea, but now surpassed by the im-
proved varieties of the Early Green Marrow. It possesses
no qualities superior to that variety, and is not so early. The
plant grows from five to six feet in height ; and the pods con-
tain about seven large peas, which are closely compressed

together.

THE PEA. 543

Mitrorp Marrow. Cot. Gard.

The plant is of a strong and robust habit of growth, always
with a single stem, attaining the height of four and a half or
five feet, and producing from twelve to sixteen pods, which
are almost always in pairs, three inches and three-quarters
long, and three-quarters of an inch wide. ‘They do not be-
come broad-backed, thick, or fleshy, but rather shrivelled,
and contain from six to seven very large peas, which are
roundish and somewhat compressed, half an inch long, nearly
the same broad, and nine-twentieths thick.

Its season is near that of Bellamy’s Early Green Marrow ;
if-planted May 1, blossoming June 28, and being fit for
plucking about the middle of July.

Missourt Marrow.
Missouri Marrowfat.

Plant three feet and a half or four feet high, strong and vi-
gorous, generally simple, but sometimes divided into branches ;
pods single and in pairs, three inches long, wrinkled on the
surface as they ripen, nearly straight, and containing about
six peas, rather closely set together. When ripe, the pea is
similar to the Dwarf Marrow in form, but is larger, paler,
more wrinkled, and much more regular in size.

Plants from seed sown May 1 were in blossom the 30th of
June, and pods were gathered for use the 14th of July. It
is a few days later than Fairbeard’s Champion of England,
and nearly of the season of the Dwarf Marrowfat, of which
it is probably but an improved or sub-variety.

It is of American origin, very productive, of good quality,
and well deserving of cultivation.

344 LEGUMINOUS PLANTS.

Ne Pius Utrra. Cot. Gard.
Jay’s Conqueror.

This is comparatively a recent variety. It belongs to the
wrinkled class of pease ; is as early as Bellamy’s Green Mar-
row; and possesses, both in pod and pea, the same fine, deep,
olive-green color.

The plant is of strong and robust habit of growth, six to
seven feet high, with a branching stem. It begins to produce
pods at two or two and a half feet from the ground; and the
number, in all, is from twelve to eighteen. ‘The pods are
generally in pairs, three inches and a half long, three-fourths
of an inch wide, very plump and full, almost round, slightly
curved, and terminate abruptly at the end. Their color, is
deep, bright-green, and the surface smooth. ‘They contain
seven very large peas, each of which is half an inch long,
nearly the same broad; and, although they are not so closely
packed as to compress each other, they fill the pods well.

When sown the first of May, the variety will blossom the
last of June, and afford peas for use the 15th of July.

It is one of the best tall Marrows in cultivation. ‘The ripe
seed is mixed white and olive.

Nosir’s Earty Green Marrow. Cot. Gard.

A sub-variety of Bellamy’s Early Green Marrow. It is a
much more abundant bearer; producing from eighteen to
twenty pods on a plant, which are singularly regular in their

size and form.

Prince ALBERT.
Early Prince Albert. Early May. Early Kent.
Plant from two and a half to three feet in height, usually
without branches ; pods generally in pairs, two inches and a
half in length, half an inch broad, tapering abruptly at both

THE PEA. 545

ends, slightly bent backwards, and well filled; pea, when
fully ripe, round, cream-colored, approaching to white about
the eye and at the line of the division of the lobes, and mea-
suring about a fourth of an inch in diameter.

Sown May 1, the plants blossomed June 15, and pods were
plucked for use July 6.

The Prince Albert was, at one period, the most popular of
all the early varieties, and was cultivated in almost every part
of the United States. As now found in the garden, the va-
riety is not distinguishable from some forms of the Karly
Frame ; and it is everywhere giving place to the Early Dan
O’Rourke, Dillistone’s Early, and other more recent and su-
perior sorts.

QUEEN OF THE Dwares. Cot. Gard.

A very dwarfish variety, from six to nine inches high.
Stem thick and succulent; foliage dark bluish-green. Each
plant produces from four to six pods, which are of a curious,
elliptic form, and contain three or four large peas. Ripe seed
white, of medium size, egg-shaped, unevenly compressed.

The plants are tender; the pods do not fill freely ; and the
variety cannot be recommended for cultivation.

Rincwoop Marrow.
Flanagan’s Early. Early Ringwood. Cot. Gard. Beck’s Gem.

Plant three and a half to four feet high, usually simple,
but sometimes sending out shoots near the ground. ‘The
pods are single and in pairs; and, as they ripen, become thick
and fleshy, with a rough, pitted, and shrivelled surface :
they contain from six to seven large peas, which are nearly
round, and about seven-tenths of an inch in diameter in the
green state. ‘The ripe seed is white.

The variety is comparatively early. If planted May 1, it
69

046 LEGUMINOUS PLANTS.

will blossom about the 25th of June, and the pods will be
ready to pluck about the 10th of July.

A very valuable sort, producing a large, well-filled pod,
and is amost abundant bearer. It has, however, a peculiarity,
which by many is considered an objection, —the pod is white,
instead of green, and presents, when only full grown, the
appearance of over-maturity. ‘This objection is chiefly made
by those who grow it for markets, and who find it difficult to
convince their customers, that, notwithstanding the pod is
white, it is still in its highest perfection. So far from being
soon out of season, it retains its tender and marrowy charac-
ter longer than many other varieties.

A new sort, called the ‘Lincoln Green,” is said to possess
all the excellences of the Ringwood Marrow, without the
objectionable white pod.

Royat DwarFr or WHITE Prussian. Cot. Gard.
Dwarf Prolific. Poor Man’s Profit.

Plant of medium growth, with an erect stem, which is
three feet high, generally simple, but occasionally branching.
The pods are usually single, but sometimes in pairs, nearly
three inches long, half an inch broad, almost straight, and
somewhat tapering towards the point. ‘The surface is quite
smooth, and the color bright-green. They are generally
well filled, and contain from five to six peas, which are
ovate, not compressed, four-tenths of an inch long, a third
of an inch broad, and the same in thickness. ‘The ripe seed
is white.

Plants from seed sown the Ist of May will blossom June
25, and supply the table about the middle of July. The crop
will ripen the 25th of the same month.

‘This is an old and prolific variety, well adapted for field
culture, and long a favorite in gardens, but now, to a great
extent, superseded.

-

THE PEA. 5AT

4
SEBASTOPOL.

Plant of rather slender habit, three feet and a half in
height ; pods usually single, two inches and three quarters
in length, containing from five to seven peas, which, when
ripe, are nearly round and smooth, cream-colored, and scarcely
distinguishable, in their size, form, or color, from the Early
Frame and kindred kinds.

If planted May 1, the variety will blossom June 16, afford
pods of sufficient size for shelling about July 7, and ripen the
20th of the same month.

It is early, very productive, of superior quality, and an ex-
cellent sort for growing for market, or in small gardens for
family use. In an experimental cultivation of the variety, it
proved one of the most prolific of all the early sorts.

Suintincs Grotrro. Cot. Gard.

Plant with a simple stem, four feet and a half to five feet
high ; the pods are generally single, but frequently in pairs,
three inches and a half long, about half an inch wide, slightly
curved, and, when fully matured, assuming a thick-backed and
somewhat quadrangular form. Each pod contains, on an
average, seven large peas. The ripe seed is white.

A great objection to this variety is the tardiness with which
it fills; the pods being fully grown, and apparently filled,
when the peas are quite small and only half grown. Though
considered a standard sort, it is not superior to the Champion
of England; and will probably soon give place to it, or some
other of the more recent varieties.

SpantisH Dwarr. Cot. Gard.
Early Spanish Dwarf. Dwarf Fan. Strawberry.

Plant about a foot high, branching on each side in the
manner of a fan; and hence often called the “ Dwarf Fan.”

548 LEGUMINOUS PLANTS.

The pods are sometimes single, but generally in pairs, two
inches and a half long, half an inch broad, terminate rather
abruptly at the point, and contain from five to six rather large
peas. The ripe seed is cream-white.

Sown May 1, the plants were in blossom June 26, and pods
were plucked for use July 14.

The Spanish Dwarf is an old variety, and still maintains its
position as an Early Dwarf for small gardens, though it can
hardly be considered equal to Burbridge’s Eclipse or Bishop’s
Long-podded.

There is a variety of this which is called the Improved
Spanish Dwarf, and grows fully nine inches taller than the
old variety ; but it possesses no particular merit to recom-

mend it.

Tart WuiTt Marrow.
Large Carolina. Tall Marrowfat.

Plant six to seven feet in height, seldom branched; pods
three to three inches and a half long, three-fourths of an inch
broad, more bluntly pointed than those of the Dwarf variety,
and containing six or seven peas. When ripe, the pea is
nearly of the color of the Dwarf Marrow, but is more per-
fectly spherical, less wrinkled, and, when compared in bulk,
has a smoother, harder, and more glossy appearance.

Planted May 1, the variety will blossom near the Ist of
July, and will come to the table from the 15th to the 20th
of the same month. It is a few days later than the Dwarf.

In this country, it has been longer cultivated than any
other sort; and, in some of the forms of its very numerous
sub-varicties, is now to be found in almost every garden.
It is hardy, abundant, long-continued in its yield, and of
excellent quality. In England, the variety is cultivated in
single rows three feet apart. In this country, where the
growth of the pea is much less luxuriant, it may be grown in
double rows three feet and a half apart, and twelve inches

between the single rows.

THE PEA. 549

Taytor’s EARLy.

Similar in habit, production, and early maturity, to the

Early Dan O’Rourke.

Tuurston’s Reviance. Cot. Gard.

Plant strong and robust, six to seven feet high ; pods gene-
rally single, but occasionally in pairs, and from three inches
and a half to four inches and a quarter long. They are
broad and flat, shaped like the pods of the Blue Cimeter, and
contain seven or eight very large peas. Ripe seed white,
large, and unevenly compressed.

This is a quite distinct and useful pea ; an abundant bearer ;
and the pods are of a fine deep-green color, which is a re-
commendation for it when grown for market. It comes in at
the same time as the Auvergne and Shillings Grotto, but is
of a more tender constitution.

Tom THums.
Beck’s Gem. Bush Pea. Pois nain hatif extra, of the French.

Plant of remarkably low growth, seldom much exceeding
nine inches in height, stout and branching ; pods single,
rarely in pairs, two inches and a half in length, half an inch
broad, containing five or six peas, which are cream-yellow,
and measure about a fourth of an inch in diameter.

Planted the 1st of May, the variety blossomed the 12th of
June, and the pods were of suitable size for plucking July 4.

In the color of its foliage, its height and general habit, the
variety is very distinct, and readily distinguishable from all
other kinds. It is early, of good quality, and, the height of
the plant considered, yields abundantly. It may be cultivated
in rows ten inches apart.

Mr. Landreth, of Philadelphia, remarks as follows: < For

550 LEGUMINOUS PLANTS.

sowing at this season (November, in the Middle States), we
recommend trial of a new variety, which we have designated
‘Tom Thumb,’ in allusion to its extreme dwarfness. It sel-
dom rises over twelve inches, is an abundant bearer, and is,
withal, quite early. It seems to be admirably adapted to
autumn sowings in the South, where, on apprehended frost,
protection may be given: it is also equally well suited to early
spring planting for the same reason. It is curious, as well as
useful; and, if planted on ground well enriched, will yield
as much to a given quantity of land as any pea known to
uss

It is a desirable variety in the kitchen garden ; as, from its
exceeding dwarfish habit, it may be so sown as to form a neat
edging for the walk or border. 7

Veitcu’s PerFrection. “Trans.

Plant three feet and a half to four feet high, of strong, ro-
bust growth, somewhat branched; pods ten or twelve on a
stalk or branch, large, flat, straight, containing six or eight
large peas, which are very sugary and excellent. The ripe
seeds are large, of a light olive-green color; some being
nearly white.

Planted the Ist of May, the variety will be in flower June
28, and the pods will be fit for use about the middle or 20th
of July. It is one of the best pease for main or late crops.

Vicror1A Marrow. Thomp.

Plant from six to seven feet high; pods remarkably large,
nearly four inches in length, generally in pairs, straight,
roundish, well filled, containing from six to eight peas of ex-
traordinary size and of good quality. The ripe pease are
olive-green.

The Victoria Marrow is not early. Planted May 1, it will

THE PEA. D951

blossom the last of June, and be fit for the table from the
middle of July.

This variety bears some resemblance to Knight’s Tall Mar-
row; but, like nearly all others, it is less sugary. Those
who have a fancy for large pease will find this perhaps the
largest.

Warner’s Earty Emperor. Thomp.

Warner’s Early Conqueror. Early Railway. Early Wonder. Beck’s
Morning-star. Early Emperor.

This variety grows somewhat taller, and is a few days
earlier, than the Prince Albert: the pods and pease are also
somewhat larger. It is an abundant bearer; and, on the
whole, must be considered a good sub-vyariety of the Early
Frame.

Wooprorp’s Marrow. Cot. Gard.
Nonpareil.

Plant of strong and robust habit of growth, like a vigorous-
growing Marrow; rising with a stem three feet and a half
high, which is sometimes simple, but generally branching at
about half its height from the ground. ‘The pods begin to be
produced at little more than half the height of the plant ;
and, from that point to the top, every joint produces single or
double pods, amounting, in all, to ten or twelve on each.
They are single or in pairs, in nearly equal proportions, about
three inches and a half long, seven-tenths of an inch broad,
quite smooth, and of a dark-green color. When ready to
gather, they are rather flattened, but become round as they
ripen. ‘They contain, on an average, seven peas, which are
of a dark olive-green color, rather thick in the skin, and
closely packed ; so much so as to be quite flattened on the
sides adjoining.

Sown May 1, the variety blossomed June 28, and pease
were gathered for the table July 17.

552 LEGUMINOUS PLANTS.

This is a very characteristic pea, and may at once be de-
tected from all others, either by the ripe seed or growing
plants, from the peculiar dark-green color, which, when true,
it always exhibits. It is well adapted for a market-pea; its
dark-green color favoring the popular prejudices.

EATABLE-PODDED OR SUGAR PEASE.

String-pease. Skinless Pease. Pisum macrocarpum. Dec.

In this class are included such of the varieties as want the
tough, inner film, or parchment lining, common to the other
sorts. The pods are generally of large size, tender and suc-
culent, and are used in the green state like string-beans ;
though the seeds may be used as other pease, either in the
green state or when ripe. ‘ When not ripe, the pods of some
of the sorts have the appearance of being swollen or distended
with air; but, on ripening, they become much shrivelled, and
collapse closely on the seeds.” ‘The varieties are not nume-
rous, when compared with the extensive catalogue of the
kinds of the Common Pea offered for sale by seedsmen, and
described by horticultural writers. The principal are the fol-
lowing : —

Common Dwarr Sucar. ‘Law. Vil.
Dwarf Crooked-podded Sugar.

Stalk about two feet high, dividing into branches when
cultivated in good soil; flower white ; pods single or im pairs,
six-seeded, three inches long by five-eighths of an inch broad,
crooked or jointed-like with the seeds, as in all of the Sugar
Pease, very prominent, especially on becoming ripe and dry ;
pea fully a fourth of an inch in diameter, white, and slightly
wrinkled.

=

THE PEA. 5D

The variety is quite late. Sown the beginning of May, the
plants blossomed the last week in June, and pods were ga-
thered for use July 17.

It is prolific, of good quality as a shelled-pea, and the
young pods are tender and well flavored.

Earty Dwarr Dutcu Suear. Vil.
Early Dwarf de Grace.

Plant about twenty inches high, branching; leaves of me-
dium size, yellowish-green; flowers white; pods two inches
and three-quarters in length, half an inch wide, somewhat
sickle-shaped, swollen on the sides, flattened at the lower end,
and containing five or six peas, which, when ripe, are round-
ish, often irregularly flattened or indented, wrinkled, and of
a yellowish-white color.

The variety is the lowest-growing and earliest of all the
Eatable-podded kinds. If sown at the time of the Common
Dwarf Sugar, it will be fit for use twelve or fourteen days
in advance of that variety. It requires a good soil; and
the pods are succulent and tender, but are not considered su-
perior to those of the Common Dwarf Sugar.

G1ANT EATABLE-PoppED. Vil.
Giant Sugar.

Stalk four to five feet high; leaves large, yellowish-green,
stained with red at their union with the stalk of the plant ;
flower reddish ; pods transparent yellowish-green, very thick
and fleshy, distended on the surface by the seeds, which are
widely distributed, curved, and much contorted, six inches
long, and sometimes nearly an inch and a half in diameter, —
exceeding in size that of any other variety. ‘They contain but
five or six seeds, which, when ripe, are irregular in form, and
of a greenish-yellow color, spotted or speckled with brown.

It is about a week later than the Large Crooked Sugar.
70

Dd4 LEGUMINOUS PLANTS.

LarcEe Crooxep SuGcar. Thomp.
Broadsword. Six-inch-pod Sugar.

Plant nearly six feet in height, and branching when grown
in good soil; the leaves are large, yellowish-green; flowers
white ; pods very large, — measuring from four to five inches
in length and an inch in width, — broad, flat, and crooked.
When young, they are tender, and easily snap or break in
pieces, like the young pods of kidney-beans ; and are then fit
for use. The sides of the pods exhibit prominent marks
where pushed out by the seeds, even at an early stage of
growth. ‘The ripe pease are somewhat indented or irregu-
larly compressed, and of a yellowish-white color.

It is one of the best of the Eatable-podded sorts, and is
hardy and productive. It is, however, quite late ; blossoming,
if sown May 1, about the last of June, and producing pods
for use in the green state about the 20th of July.

PurpLE-PoppED or AUSTRALIAN. Law.
Blue-podded. Botany-bay Pea.

Plant five feet high, generally without branches; pods
usually in pairs, flattened, with thick, fleshy skins, and com-
monly of a dark-purple color; but this characteristic is not
permanent, as they are sometimes found with green pods; in
which case, they are, however, easily distinguished from those
of other pease by their thick and fleshy nature. When ripe,
the pease are of medium size, often much indented and irre-
gularly compressed, and of a light, dunnish, or brown color.
Season intermediate.

It is very productive, and seems possessed of properties
which entitle it to cultivation.

THE PEA. DDD

Rep-FLowERED Sucar. Vil.
Chocolate.

Stem four or five feet in height, generally simple, but
branching when grown in rich soil; leaves long, yellowish-
- green, tinged with red where they connect with the stalk of
the plant; flowers pale-red; pods three inches long, seven-
tenths of an inch broad, more or less contorted, containing
six to eight peas; seed comparatively large, pale-brown, mar-
bled with reddish-brown.

Season nearly the same as that of the Common Dwarf
Sugar. It is productive, remarkably hardy, and may be sown
very early in spring, as it is little affected by cool and wet
weather ; but the green pease are not much esteemed, as they
possess a strong and rather unpleasant flavor. ‘The green
pods are tender and good ; and, for these, the variety may be
worthy of cultivation.

TAMARIND SUGAR.
Late Dwarf Sugar. Tamarind Pea.

Plant similar to the Common Dwarf Sugar, but of more
luxuriant habit, and with larger foliage ; flowers white; pods
single or in pairs, six to eight seeded, very long and broad, —
often measuring four inches in length and an inch in breadth,
— succulent, and generally contorted and irregular in form.
A few days later than the Common Dwarf Sugar.

Hardy, prolific, and deserves more general cultivation.

WuitE-PoppEp Sucar. Vil.

Stem four to five feet high; leaves yellowish-green, and,
like those of the Giant Eatable-podded, stained with red at
their insertion with the stalk; flowers purple; pods nearly
three inches long, five-eighths of an inch wide, sickle-shaped

556 LEGUMINOUS PLANTS.

and contorted, of a yellowish-white color, containing five or
six peas. ‘The ripe seeds are irregularly flattened and in-
dented, of a greenish-yellow color, marbled or spotted with
brown or black.

The variety is quite late. Sown May 1, the pods were not
fit for use till July 24.

The pods are crisp and succulent, though inferior in flavor
to most of the Eatable-podded varieties.

YELLOW-PoppED Sucar. Vil.

Stem three to four feet high; leaves large, yellowish-
green; flowers white, tinted with yellow; pods four inches
long, tapering slightly at the ends, greenish-yellow, thick and
fleshy, containing six or seyen peas, widely separated. The
ripe seeds are oblong, rather regular in form, and of a
creamy-white color.

It is one of the earliest of the Eatable-podded sorts ; com-
ing to the table, if planted May 1, about the middle of July.
It is of good quality, but not hardy or productive ; and seems
to have little to recommend it, aside from the singular color
of its pods.

PEA-NUT.
Ground Bean. Earth Nut. Vil. Pindar Nut. Ground Nut. Arachys
hypogea.

A native of Africa, and also of Central and Tropical
America. It is an annual plant; and the stem, when full
grown, is about fifteen inches in height. The leaves are
pinnate, with four leaflets, and a leafy, emarginate appendage
at the base of the petioles; the flowers are yellow, and are
produced singly, in the axils of the leaves; the fruit, or pod,
is of an oblong form, from an inch to an inch and a half in

PEA-NUT. 557

length, rather more than three-eighths of an inch in diameter,
often contracted at the middle, but sometimes bottle-formed,
reticulated, and of a yellowish color; the kernels, of which
the pods contain from one to three, are oblong, quite white,
and enclosed in a thin, brown skin, or pellicle.

A remarkable peculiarity of this plant is, that the lower
blossoms (which alone produce fruit), after the decay of the
petals, insinuate their ovaries into the earth ; beneath which,
at the depth of several inches, the fruit is afterwards per-
fected.

The seed, or kernel, retains its germinative property but a
single season; and, when designed for planting, should be
preserved unbroken in the pod, or shell.

Soil and Cultivation. —'The Pea-nut succeeds best in a
warm, light, loamy soil. This should be deeply ploughed
and well pulverized, and afterwards laid out in slightly raised
ridges two feet apart. As the plants require the whole sea-
son for their perfection, the seed should be planted as early
in spring as the weather becomes suitable. Drop nine inches
apart in the drills, and cover an inch and a half or two
inches deep. Weeding must be performed early in the sea-
son; as, after the blossoming of the plants, they are greatly
injured if disturbed by the hoe, or if weeds are removed
about the roots.

It is rather tropical in its character, and cannot be cultivat-
ed with success either in the Northern or Middle States.

«The seeds are sometimes dibbled in rows, so as to leave
the plants a foot apart each way. As soon as the flowers
appear, the vines are earthed up from time to time, so as to
keep them chiefly within the ground. When cultivated alone,
and there is sufficient moisture, the yield of nuts is from sixty
to seventy-five bushels to the acre. If allowed to grow with-
out earthing up, the vines will yield half a ton of hay to the
acre. ‘lhey are killed by the first frost; when the nuts will
be mature, and ready for use.”

D098 LEGUMINOUS PLANTS.

Varieties. —
ArFricaAN PrEaA-Not.

A comparatively small, smooth, and regularly formed sort.
Shell thin, usually enclosing two kernels.

Witmineton Pra-Nor.
Carolina.

Similar to the African. The pods, however, are longer,
and the shell is thicker and paler. ‘They rarely contain less
than two, and often enclose three, kernels. Extensively culti-
vated in the Carolinas and Gulf States.

TENNESSEE PEA-Nut.

Pods large, thick, and irregular in form; the reticulations
very coarse and deep. The pods usually contain two ker-
nels. Less esteemed than either of the preceding varieties.

VETCH, OR TARE.
Vicia sativa.

The Vetch, or Tare, in its properties and habits, somewhat
resembles the Common Pea. ‘There are numerous species as
well as varieties, and the seeds of all may be used for food ;
but they are generally too small, or produced too sparingly, to

repay the cost of cultivation.
The only variety of much importance to the garden is the

following : —

Wuitr Tarr, ok VETcH. Law.
Lentil, of Canada. Napoléon Pea.

Annual; stem slender and climbing, about three feet high,
the leaves terminating in a branching tendril, or clasper ;

WINGED PEA. 559

flowers purplish ; pods brown, slender, containing from eight
to twelve seeds, or grains, which are globular, sometimes
slightly flattened, smooth, and of a yellowish-white color ;
they retain their germinative quality three years; an ounce
contains about six hundred seeds.

In France and Canada, the seeds are used as a substitute
for pease, both green and ripe, in soups and other dishes.
They are also ground, and made into bread ; but in this case
their flour is generally mixed with that of wheat, or other of
the edible grains.

The seeds may be sown in drills, in April or May, in the
manner of garden-pease, or broadcast with oats for agricultu-
ral purposes.

Varieties. —

SUMMER TARE, OR VETCH.

An agricultural variety, grown at the north of England
and in Scotland. It is sown broadcast, and cultivated as
wheat or barley. Both the haum and seed are used.

WInTER TARE, oR VETCH.

Extensively grown in England and Scotland ; usually sown
in autumn, mixed with rye, for early spring food for stock.
The seeds are smaller than those of the summer variety.

Not sufficiently hardy to survive the winters of the North-
ern States.

WINGED PEA.
Red Birdsfoot Trefoil. Mill. Lotus tetragonolobus.

A hardy, creeping, or climbing, annual plant, fifteen or
eighteen inches in height, or length ; leaves trifoliate ; flowers
large, solitary, bright-scarlet ; pods three inches and a half
long, with four longitudinal, leafy membranes, or wings; seeds
globular, slightly compressed, yellowish-white.

560 LEGUMINOUS PLANTS.

Use. —'The ripened seeds are sometimes used as a substi-
tute for coffee ; and the pods, while young and tender, form
an agreeable dish, not unlike string-beans. It is often culti-
vated as an ornamental plant; and, for this purpose, is gene-
rally sown in patches, four or five seeds together on the
border, where the plants are intended to remain.

When grown as an esculent, sow in double drills an inch
and a half deep, and two feet apart; the single rows being
made twelve inches from each other.

BENE-PLANT. 561

CHAPTER X.

MEDICINAL) PLANTS:

Bene-plant. Camomile. Coltsfoot. Elecampane. Hoarhound. Hys-
sop. Licorice. Pennyroyal. Poppy. Palmate-leaved or Turkey
Rhubarb. Rue. Saffron. Southernwood. Wormwood.

BENE-PLANT.
Oily Grain. Sesamum, sp.

Tuts plant is said to have been introduced into this country
from Africa by the negroes. It is cultivated in the south of
Europe, and in Egypt is grown to a considerable extent for
forage and culinary purposes.

It is a hardy annual, with an erect, four-sided stem from
two to four feet high, and opposite, lobed, or entire leaves;
the flowers terminate the stalk in loose spikes, and are of a
dingy-white color; the seeds are oval, flattened, and produced
in an oblong, pointed capsule.

Propagation and Cultivation. — It is propagated from seeds,
which should be sown in spring, as soon as the ground has
become well settled. They may be sown where the plants
are to remain; or in a nursery-bed, to be afterwards trans-
planted. The plants should be grown in rows eighteen inches
or two feet apart, and about a foot apart in the rows. The
after-culture consists simply in keeping the ground loose, and
free from weeds. ‘The plant is said to yield a much greater
amount of herbage if the top is broken or cut off when it
is about half grown.

71

562 MEDICINAL PLANTS.

Use. — “'The seeds were at one time used for food; being
first parched, then mixed with water, and afterwards stewed
with other ingredients. A sort of pudding is made of the
seeds, in the same manner as rice; and is by some persons
much esteemed. From the seeds of the first-named sort an
oil is extracted, which will keep many years without having
any rancid smell or taste. In two years, the warm taste
which the new oil possesses wears off, and it becomes quite
mild and pleasant, and may be used as a salad-oil, or for all
the purposes of olive-oil. Two quarts of oil have been ex-
tracted from nine pounds of the seeds.”

The properties of the plant are cooling and healing, with
some degree of astringency. <A few of the leaves, immersed
a short time in a tumbler of water, give it a jelly-like consist-
ence, without imparting color or flavor; and in this form it is
generally used.

There are three varieties : —

BrrorMED-LEAvVED. Mill.

Plant larger than that of the Oval-leaved ; the lower leaves
are three-parted, while those of the upper part of the stalk
are oval or entire.

OvaL-LEAVED.

Stem about two feet high, with a few short branches; the
leaves are oblong, and entire on the borders.

Trirtp-Leavep. Mill.
Taller and more vigorous than either of the preceding.
The upper as well as the lower leaves are trifid, or three-
parted.

CAMOMILE. 563

CAMOMILE.

Anthemis nobilis.

This is a half-hardy, herbaceous, perennial plant, growing
wild in various parts of England, by roadsides and in gravelly
pastures. Its stems rest upon the surface of the ground, and
send out roots, by which the plants spread and are rapidly
increased.

Soil and Culture. — Camomile flourishes best in light,
poor soil; and is generally propagated by dividing the roots,
and setting them in rows a foot apart, and eight or ten inches
from each other in the rows. ‘They will soon entirely occupy
the ground.

Gathering. — The flowers should be gathered in a dry day,
and when they are fully expanded. ‘They are generally spread
in an airy, shady situation for a few days, and afterwards re-
moved to a heated apartment to perfect the drying.

ComMoN CAMOMILE.

The flowers of this variety are single. ‘Though considered
more efficacious for medicinal purposes, it is not so generally
cultivated as the Double-flowering. Its leaves are finely cut,
or divided ; and, when bruised, emit a peculiar, pungent odor.
It may be grown from seeds, or slips, and from divisions of
the plants, or roots.

Dovusie-FLOwERING CAMOMILE.

A variety of the foregoing, with large, white, double flowers.
The leaves are of the same form, but milder in their odor
and taste. It is equally hardy with the Single-flowering, and
much more ornamental. Though generally considered less

D64 MEDICINAL PLANTS.

efficacious than the last named, it is generally cultivated for
use and the market on account of the greater bulk and weight
of its flowers.

It is propagated by slips, with a few of the small roots at-
tached. Both of the sorts are classed as hardy perennials ;
but, in the Northern and Eastern States, the plants are fre-
quently destroyed in severe winters.

Use. — “'The flowers, which are the parts principally used,
have long been in high repute, both in the popular and scien-
tific Materia Medica, and give out their properties by infusion
in either water or alcohol. ‘The flowers are also sometimes
used in the manufacture of bitter beer, and, along with Worm-
wood, made, to a certain extent, a substitute for hops. In
many parts of England, the peasants have what they call a
‘Camomile seat’ at the end of their gardens, which is con-
structed by cutting out a bench in a bank of earth, and plant-
ing it thickly with the Double-flowering variety ; on which
they delight to sit, and fancy it conducive to health.” —
M* Int.

It is considered a safe bitter, and tonic; though strong infu-
sions, when taken warm, sometimes act as an emetic.

COMMON COLTSFOOT.
Tussilago farfara.

A hardy, herbaceous, perennial plant. The leaves are all
radical, roundish-heart-shaped, and from five to seven inches
in diameter ; the flower-stem (scape) 1s six or seven inches
high, imbricated, and produces a solitary yellow flower,
which is about an inch in diameter. ‘The plants blossom in
February and March, before the appearance of the leaves,
and often while the ground is still frozen and even covered
with snow.

ELECAMPANE. 565

Propagation and Culture. — Coltsfoot thrives best in rich,
moist soil. It may be propagated from seeds, but is generally
increased by dividing its long, creeping roots. The plants
require little attention, and will soon occupy all the space
allotted.

Gathering and Use. —'The leaves are the parts of the plant
used, and are generally cut in July and September. They
should not be exposed to the sun for drying, but spread singly
in an airy, shaded situation. They are esteemed beneficial in
colds and pulmonary disorders.

ELECAMPANE.

Inula helenium.

A hardy, herbaceous, perennial plant, introduced from
Europe, but growing spontaneously in moist places, by road-
sides, and in the vicinity of gardens where it has been culti-
vated. Stem from three to five feet high, thick and strong,
branching towards the top; the leaves are from nine inches
to a foot in length, ovate, toothed on the margin, downy
beneath ; the flowers are yellow, spreading, and resemble a
small sunflower; the seeds are narrow, four-sided, and
crowned with down.

The plants blossom in July and August, and there is but
one variety cultivated.

Propagation and Culture. — It is generally propagated by
dividing the roots; but may be grown from seeds, which are
sown just after ripening. ‘The plants should be set in rows
two feet asunder, and a foot from each other in the rows.

Use. — Elecampane is cultivated for its roots, which are
carminative, sudorific, tonic, and alleviating in pulmonary dis-
eases. ‘They are in their greatest perfection when of two
years’ growth.

566 MEDICINAL PLANTS.

HOARHOUND.

Marrubium vulgare.

Hoarhound is a hardy, herbaceous, perennial plant, intro-
duced from Europe, and naturalized to a considerable extent
in localities where it has been once cultivated. Stem hoary,
about two feet high; leaves round-ovate; flowers white; seeds
small, of an angular-ovoid form and grayish-brown color.

Propagation and Cultivation.—The plant prefers a rich,
warm soil; and is generally propagated by dividing its long,
creeping roots, but may also be raised from seeds. When
once established, it will grow almost spontaneously, and yield
abundantly.

Gathering and Use. —The plants are cut for use as they
come into flower; and, if required, the foliage may be cut
twice in the season.

The leaves possess a strong and somewhat unpleasant odor,
and their taste is “bitter, penetrating, and durable.” The
plant has long been esteemed for its efficacy in colds and pul-
monary consumption.

HYSSOP.
Hyssopus officinalis.
Hyssop is a hardy, evergreen, dwarfish, aromatic shrub,
from the south of Europe.
Three kinds are cultivated, as follow :—

Common or BLuE-FLOWERING.

More generally found in gardens than either of the follow-
ing varieties. ‘The stems are square and tender at first, but
afterwards become round and woody ; the leaves are opposite,
small, narrow, with six or eight bract-like leayes at the same

LICORICE. 567

joint; the flowers are blue, in terminal spikes; seeds small,

black, oblong.

ReD-FLOWERING Hyssop.

Quite distinct from the Common or Blue-flowering. The
stem is shorter, the plants are more branching in their habit,
and the spikes more dense or compact; flowers fine red. It
is not so hardy as the White or the Blue Flowering, and is
often injured by severe winters.

Waite-FLowERING Hyssop.

This is a sub-variety of the Common Blue-flowering; the
principal if not the only mark of distinction being its white
flowers. Its properties, and modes of culture, are the same.

Soil and Cultivation. — The plants require a light, warm,
mellow soil; and are propagated from seeds, cuttings, or by
dividing the roots. The seeds are sown in April; and, when
the seedlings are two or three inches high, they are trans-
planted to rows eighteen inches apart, and a foot from each
other in the rows. The roots may be divided or the slips set
in spring or autumn.

Use. — The plant is highly aromatic. The leaves and
young shoots are the parts used, and are cut, dried, and pre-
served as other pot-herbs.

“Hyssop has the general virtues ascribed to aromatic
plants; and is recommended in asthmas, coughs, and other
pulmonary disorders.” — Rog.

LICORICE.
Glycyrrhiza glabra.
Licorice is a hardy, perennial plant. ‘The roots are fleshy,
creeping, and, when undisturbed, attain a great length, and

568 MEDICINAL PLANTS.

penetrate far into the earth; the stem is herbaceous, dull-
green, and about four feet high; leaves pinnate, composed of
four or five pairs of oval leaflets ; flowers pale-blue, in termi-
nal spikes. The fruit consists of short, flattened pods, each
containing two or three kidney-shaped seeds.

Soil, Propagation, and Culture. — “ Licorice succeeds best
in deep, rich, rather sandy, or in alluvial soil. The ground
should be well enriched the year previous to planting: and it
should either be trenched three feet deep in autumn, laid in
ridges, and allowed to remain in that state till spring; or it
may be trenched immediately before planting. ‘The former
method is the preferable one.

“Licorice is propagated by portions of the creeping stem
(commonly termed ‘the creeping root’), from four to six
inches in length, each having two or three buds. ‘These are
planted in March or April, or as soon as the ground can be
well worked, in rows three feet apart, and eighteen inches
from each other in the rows; covering with earth to the depth
of two or three inches. Every year, late in autumn, when
the sap has gone down and the leaves have turned yellow, the
old stems should be cut down with a pruning-knife to a level
with the ground. At this time, also, the creeping stems are
forked up, cut off close to the main stems, and preserved
in sand, or in heaps covered with straw and earth, for future
plantations. The roots will be ready for taking up three
years after planting. This should be done towards winter,
after the descent of the sap. A trench three feet must then
be thrown out, and the roots extracted; after which, they
may be stored in sand for use.” — Thomp.

Use. —'The roots are the parts of the plant used, and these
are extensively employed by porter-brewers. ‘“ ‘The sweet,
mucilaginous juice extracted from the roots by boiling is
much esteemed as an emollient in colds.”

PENNYROYAL. — POPPY, OR MAW. 569

PENNYROYAL.
Hedeoma pulegioides.

The American Pennyroyal is a small, branching, annual
plant, common to gravelly localities, and abounding towards
autumn among stubble in dry fields from whence crops of
wheat or rye have been recently harvested. The stem is
erect, branching, and from six to twelve inches high; the
leaves are opposite, oval, slightly toothed; flowers bluish, in
axillary clusters; seeds very small, deep blackish-brown.

Sowing and Cultivation. —In its natural state, the seeds
ripen towards autumn, lie dormant in the earth during winter,
and vegetate the following spring or summer. When culti-
vated, the seeds should be sown soon after ripening, as they
vegetate best when exposed to the action of frost during win-
ter. They are sown broadcast, or in drills ten or twelve
inches asunder. When the plants are in full flower, they are
cut off, or taken up by the roots, and dried in an airy, shaded
situation.

Use. — Pennyroyal possesses a warm, pungent, somewhat
aromatic taste, and is employed exclusively for medical pur-
poses. An infusion of the leaves is stimulating, sudorific,
tonic, and beneficial in colds and chills.

This plant must not be confounded with the Pennyroyal
(Mentha pulegium) of English writers, which is a species of
Mint, and quite distinct from the plant generally known as
Pennyroyal in this country.

POPPY, OR MAW.
Papaver somniferum, var. nigrum.

A hardy annual, growing naturally in different parts of

Europe, and cultivated to a considerable extent in Germany
72

570 MEDICINAL PLANTS.

for its seeds, which, under the name of ‘* Maw-seed,” are an
article of some commercial importance. Stem five or six feet
high, branching ; leaves smooth, glaucous, clasping, and much
cut or gashed on the borders; flowers large, terminal, purple
and white; the bud pendent, or drooping, until the time of
flowering, when it becomes erect. ‘The petals soon fall to the
ground, remaining on the plant but a few hours after their
expansion; and are succeeded by large, roundish heads, or
capsules, two inches and upwards in diameter, filled with the
small, darkish-blue seeds for which the plant is principally
cultivated.

Soil, Sowing, and Culture. — “The soils best suited to the
growth of the Poppy are such as are of medium texture and
in the highest state of fertilization. As the seeds are small,
and consequently easily buried, the land should be well pul-
verized by harrowing and rolling. The seeds are sown in
April, in drills about half an inch in depth, and twenty inches
or two feet distant from each other. The young plants are
afterwards thinned out to from six to ten inches’ distance in
the rows, and the whole crop kept free from weeds by fre-
quent hoeing.

«The period of reaping is about the month of August,
when the earliest and generally the largest capsules begin to
open. ‘The plants are then cut or pulled, and tied in small
bundles, taking care not to allow the heads to recline until
they are carried to the place allotted for the reception of the
seed; which is then shaken out, and the sheaves again set
upon their ends for the ripening of the remaining cap-
sules.

‘‘In Germany and Flanders, a mode of obtaining the first
crop is to spread sheets by the side of the row, into which the
seeds are shaken by bending over the tops of the plants:
these are then pulled, tied in bundles, and removed; when
the sheets are drawn forward to the next row, and so on,
until the harvesting is completed.” — Law.

POPPY, OR MAW. 571

Use. — Maw-seed is imported to some extent from different
parts of Europe, and is principally used in this country for
feeding birds.

O1n-Porry. Law.
Gray Poppy. Papaver somniferum olifer.

Stem three feet high, smooth and branching ; flowers dull-
red, or grayish; capsules very large, oblong; seeds of a
brownish color, and produced in great abundance.

It is chiefly cultivated in Italy, the south of France, Ger-
many, and Flanders.

Use. —“ The oil of the seeds of the Poppy is of an agree-
able flavor; and, in Europe, is chiefly applied to domestic
purposes, for which it is esteemed nearly equal to that of the
Olive. Its consumption in this country is comparatively tri-
fling ; being principally used for the finer kinds of oil-paint-
ing and by druggists.”

Opium, ork WuitE Porry. Low.
P. somniferum, album vel candidum.

Plant strong and vigorous, —the stem, in favorable situa-
tions, reaching a height of five or six feet; flowers large,
white, and of short duration; seed-pods globular, of large
size, often measuring upwards of two inches in diameter ;
seeds small, white, ripening in August and September.

Sowing and Cultivation. — “ Being an annual plant, the
Poppy, when sown in spring, matures its seed the last of
summer or early in autumn. It is of easy culture, and can
be successfully grown in any section of the Northern or Mid-
dle States. It may be sown at any time during the month of
April, or the first week in May. ‘The best method of culti-
vating the plant is in rows two feet and a half apart; and, on
the poppies attaining a few inches in height, they are hoed
out to a distance from one another of six or eight inches.

512 MEDICINAL PLANTS.

‘Opium is obtained from the capsules or heads of seed,
and is extracted after they are fully formed, but while yet
green. ‘The process is simple, and may be taught to children
in an hour.

«‘' Two or more vertical incisions are made in the capsule
with a sharp knife or other instrument, about an inch in
length, and not so deep as to penetrate through the capsule.
As soon as the incisions are made, a milky juice will flow out,
which, being glutinous, will adhere to the capsule. This may
be collected by a small hair-brush such as is used by paint-
ers, and squeezed into a small vessel carried by the person
who collects the juice. The incisions are repeated at inter-
vals of a few days all round the capsule, and the same process
of collecting the exuded juice is also repeated.

«The juice thus collected is Opium. In a day or two, it is
of the consistence to be worked up into a mass. ‘The nar-
cotic matter of the plant may also be collected by boiling; but
it is only the exuded juice that forms pure Opium. .

“In the opium countries of the East, the incisions are
made at sunset by several-pointed knives or lancets. On the
following day the juice is collected, scraped off with a small
iron scoop, and deposited in earthen pots; when it is worked
by the hand until it becomes consistent. It is then formed in
globular cakes, and laid in small earthen basins to be further
dried. After the opium is extracted from the capsule, the
plant is allowed to stand, and ripen its seeds.

«‘The seeds of the Poppy have nothing of the narcotic
principle, and are eaten by the people of the East as a nou-
rishing and grateful food; and they yield, by expression, an
oil which is regarded as inferior only to that of the olive.” —
Low.

The expense of labor forms the principal objection to the
cultivation of the Poppy in the United States for its opium.
As, however, the plants succeed well, and can be easily and
extensively grown in any section of the country; and as the

PALMATE-LEAVED RHUBARB. — RUE. 973

process of extraction, though minute, is yet simple, —the em-
ployment of females or children might render its production
remunerative.

PALMATE-LEAVED RHUBARB. Law.
Turkey Rhubarb. Rheum palmatum.

This species is readily distinguished by its deeply divided
or palmate leaves, and is generally considered as that from
which the dried roots chiefly used in medicine are obtained.
Like the Pie Rhubarb, it requires a deep, rich soil, which
should be thoroughly stirred, and put in as fine a state of cul-
tivation as possible, before setting the plants. ‘These should
be placed about three feet apart in each direction, and kept
free from weeds during the summer. They will not be ready
for taking up until five or six years old.

The roots are thick and succulent, with a brownish skin
and bright-yellow flesh, streaked or variegated with red.
After being dug, they are washed clean, cut in rather large
pieces, and dried either by the sun, or in kilns formed for the
purpose ; when they are ready for use.

Rhubarb from Turkey and the neighboring countries is
generally preferred ; but it is said its superiority, to a great
degree, is attributable to the manner in which it is dried and
prepared for market. It is propagated by seed, or by a divi-
sion of the roots.

RUE.
Ruta graveolens.
Rue is a hardy, shrubby, nearly evergreen plant, and

thrives best in poor but dry and warm soil. It is propagated
by seeds, or slips, and by dividing the roots. The seeds are

a74 MEDICINAL PLANTS.

sown in April, and the roots may be separated in spring or
autumn. ‘The plants should be set about eighteen inches
apart in each direction. When extensively cultivated, they
are set in rows eighteen inches apart, and a foot asunder in
the rows.

Use. — * Rue has a strong, unpleasant odor, and a bitter,
pungent, penetrating taste. The leaves are so acrid as to irri-
tate and inflame the skin, if much handled. Its efficacy as a
vermifuge is unquestioned ; but it should be used with cau-
tion. It was formerly employed in soups; and the leaves,
after being boiled, were eaten pickled in vinegar.” ‘The plant
is rarely used in this country, either as an esculent or for
medical purposes.

The kinds cultivated are the following : —

Broap-LEAVED RUE.

Stem shrubby, four or five feet high ; leaves compound, of
a grayish-green color and strong odor ; flowers yellow, in ter-
minal, spreading clusters ; the fruit is a roundish capsule, and
contains four rough, black seeds.

At one period, this was the sort principally cultivated, and
is that referred to in most treatises on medicine. More re-
cently, however, it has given place to the Narrow-leaved,
which is much hardier, and equally efficacious.

Narrow-LEAvVED RUvE.

Stem three or four feet high; foliage narrower than that of
to} to}

the preceding, but of the same grayish color, and strong, pecu-

liar odor; the flowers are produced in longer and looser clus-

ters than those of the Broad-leaved, and the seed-vessels are

smaller. Now generally cultivated because of its greater

hardiness.

or
-I
or

SAFFRON.

SAFFRON. Law.
Safflower. Carthamus tinctorius.

A hardy, annual plant, with a smooth, woody stem, two
and a half or three feet high; leaves ovate, spiny; flowers
large, compound, bright-orange, or vermilion ; seeds ovate,
whitish, or very light-brown, a fifth of an inch long, and a
tenth of an inch thick.

Soil and Cultivation. —It grows best on soils rather light,
and not wet; and the seed should be sown the last of April,
or early in May, in drills about two feet apart and an inch
deep. When the plants are two inches high, they should be
thinned to six inches apart in the rows, and afterwards occa-
sionally hoed during the summer, to keep the earth loose, and
free the plants of weeds.

Use. — “It is cultivated exclusively for its flowers, from
which the coloring-matter of Saffron, or Safflower, is ob-
tained. ‘These are collected when fully expanded, and dried
on a kiln, under pressure, to form them into cakes; in which
state they are sold in the market. It is extensively culti-
vated in the Levant and several countries of Europe, particu-
larly France, Spain, and Germany; in the latter of which,
the first gathering of flowers is obtained in the beginning of
September ; and others, for six or eight weeks following, as
the flowers expand. It flowers somewhat earlier in this coun-
try, and seems well adapted to our climate.

«Though the color of the petals is of a deep-orange, they
are used for dying various shades of red; the yellow matter
being easily separated from the other. The flowers of Saffron
are employed in Spain and other countries for coloring dishes
and confectioneries ; and from the seed a fixed oil is obtained,
somewhat similar to that of the Sun-flower: for which purpose
alone, it does not, however, seem deserving of cultivation.”

It was formerly much used in medicine in cases of humors

and diseased blood.

976 MEDICINAL PLANTS.

SOUTHERNWOOD.
Artemesia abrotanum.

A hardy, shrubby plant, about three feet high. The leaves
are pale-green, and cut, or divided, into narrow, thread-like
segments ; the flowers are numerous, small, yellow, drooping ;
the seeds resemble those of the Common Wormwood, and
retain their germinative properties two years.

The plant is generally propagated by dividing the roots in
the manner of other hardy shrubs.

Use. — The leaves have a strong, resinous, somewhat aro-
matic and rather pleasant odor, and are quite bitter to the
taste. ‘The root is seldom used; but the leaves and young
branches are employed in the same manner and for the same
purposes as those of the Common Wormwood.

WORMWOOD.

Artemesia.

The cultivated species are as follow : —

Common Wormwoop.
Artemesia absynthium.

This species, everywhere common to gardens in this coun-
try, is a native of Great Britain. It is a hardy, perennial,
shrubby plant, two or three feet in height. ‘The leaves are
deeply cut, or divided, pale-green above, and hoary beneath ;
the flowers are small, numerous, pale-yellow ; the seeds are
quite small, and retain their powers of germination two
years.

WORMWOOD. 5TT

The leaves, when bruised, have a strong, somewhat pun-
gent, yet aromatic odor, and are proverbial for their intense
bitterness.

Roman Wormwoop.
Artemesia pontica.

This species somewhat resembles the foregoing: but the
roots are smaller, less woody, and more fibrous, and the stalks
are shorter, and more slender; the leaves are smaller, more
finely cut, or divided, pale-green above, and hoary on the
under surface, like those of the Common Wormwood ; the
flowers, which are produced on the upper branches, are small,
and of a pale-yellow color; seeds similar to those of the above
species, retaining their vitality two years.

It is generally preferred to the Common Wormwood for
medicinal purposes, as the taste is more agreeable, and its
odor less pungent.

Sea Wormwoop.
Artemesia maritima.

Indigenous to Great Britain, and common to the seacoast
of Holland and the low countries of Europe. Roots creep-
ing, tough, and fibrous; stalks two or three feet high, and,
like the roots, tough and woody; leaves numerous, long,
narrow, and hoary; flowers yellow, produced on the small
branches towards the top of the plant ; seeds similar to those
of the Common Wormwood.

The leaves are somewhat bitter to the taste, and, when
bruised, emit a strong, pleasant, aromatic odor.

Soil and Cultivation. — All the species are hardy, aromatic
perennials ; and, though they will thrive in almost any soil,
their properties are best developed in that which is warm,
dry, and light. They are generally propagated, as other

hardy shrubs, by dividing the plants; but may be raised from
73

578 MEDICINAL PLANTS.

seeds, or slips. ‘The seeds are sown in April, in shallow
drills ; and the seedlings afterwards transplanted to rows two
feet apart, and a foot from each other in the rows.

Use. — “ An infusion of the leaves and tops of the Com-
mon Wormwood is used as a vermifuge, tonic, and stoma-
chic; and the leaves are found to be beneficial to poultry.” —
Thomp.

Most of the other species possess the same properties in a
greater or less degree, and are used for the same purposes.

MUSHROOMS, OR ESCULENT FUNGI. O79

CHAPTER XI.
MUSHROOMS, OR ESCULENT FUNGI.

Agaricus. Boletus. Clavaria. Morchella, or Morel. Tuber, or Truffle.

ALTHouGH many experiments have been made in the culture
of different species of edible Fungi, “only one has yet been
generally introduced into the garden, though there can be no
doubt the whole would finally submit to and probably be im-
proved by cultivation. Many of them are natives of this
country, abounding in our woods and pastures; and may be
gathered wild, and freely enjoyed by those who have not the
means of raising them artificially. In Poland and Russia,
there are about thirty sorts of edible Fungi in common use
among the peasantry. ‘They are gathered in all the different
stages of their growth, and used in various ways, — raw,
boiled, stewed, roasted ; and being hung up, and dried in
stoves or chimneys, form a part of their winter’s stock of
provisions.

«¢ Mushrooms are not, however, everywhere equally abun-
dant, owing as well to climate as to the more general culti-
vation of the soil: the character of many of the sorts is,
therefore, not perfectly known, and most of them are passed
over as deleterious. Indeed, the greatest caution is requisite
in selecting any species of this tribe for food; and we can
advise none but an experienced botanist to search after any
but the common and familiar sort (Agaricus campestris) for

food.”’ — Loud.

580 MUSHROOMS, OR ESCULENT FUNGI.

COMMON MUSHROOM. M'Int. Rog.
Champignon. Agaricus campestris.

This Mushroom, when it first appears, is of a rounded or
button-like form, of a white color, and apparently rests on
the surface of the ground. When fully developed, “the
stem is solid, two or three inches
high, and about half an inch in
diameter; its cap measures from
an inch to three and sometimes
even upwards of four inches in
diameter, is of a white color,
changing to brown when old, and

becoming scurfy, fleshy, and re-
gularly convex, but, with age,
flat, and liquefying in decay; the
gills are loose, of a pinkish-red, changing to liver-color, in
contact with but not united to the stem, very thick-set, some
forked next the stem, some next the edge of the cap, some at
both ends, and generally, in that case, excluding the interme-
diate smaller gills.”

Loudon says that it is most readily distinguished, when of
middle size, by its fine pink or flesh-colored gills and plea-
sant smell. In a more advanced stage, the gills become of a
chocolate color; and it is then more liable to be confounded
with other kinds of dubious quality: but the species which
most nearly resembles it is slimy to the touch, and destitute of
the fine odor, having rather a disagreeable smell. Further, the
noxious kind grows in woods, or on the margin of woods ;
while the true Mushroom springs up chiefly in open pastures,
and should be gathered only in such places.

Cultivation. — “This is the only species that has as yet
been subjected to successful cultivation ; though there can be
little doubt that all or most of the terrestrial-growing sorts

Common Mushroom.

COMMON MUSHROOM. 581

would submit to the same process, if their natural habitats
were sufficiently studied, and their spawn collected and pro-
pagated. In this way, the Common Mushroom was first
brought under the control of man.

«The seeds of the Common Mushroom, in falling from the
gills when ripe, are no doubt wafted by the wind, and become
attached to the stems and leaves of grasses and other herbage ;
and notwithstanding they are eaten by such animals as the
horse, deer, and sheep, pass through their intestines without
undergoing any material change in their vegetative existence :
and hence, in the dung of these animals, when placed to-
gether, and kept moderately dry, and brought to a slight
state of fermentation, we discover the first stage of the exist-
ence of the future brood of mushrooms. This is practically
called ‘spawn,’ and consists of a white, fibrous substance,
running like broken threads through the mass of dung, which
appears to be its only and proper nidus.” —M‘Int. It is pre-
pared for use as follows : —

“In June and July, take any quantity of fresh horse-drop-
pings, — the more dry and high-fed the better, — mixed with
short litter, one-third of cow’s dung, and a good portion of
mould of a loamy nature; cement them well together, and
mash the whole into a thin compost, and spread it on the
floor of an open shed, to remain until it becomes firm enough
to be formed into flat, square bricks; which done, set them
on an edge, and frequently turn them till half dry; then,
with a dibble, make two or three holes in each brick, and
insert in each hole a piece of good old spawn about the size
of a common walnut. The bricks should then be left till they
are dry. This being completed, level the surface of a piece
of ground, under cover, three feet wide, and of sufficient
length to receive the bricks; on which lay a bottom of dry
horse-dung six inches thick; then form a pile by placing the
bricks in rows one upon another, with the spawn-side upper-
most, till the pile is three feet high; next cover it with a

582 MUSHROOMS, OR ESCULENT FUNGI.

small portion of warm horse-dung, sufficient in quantity to
diffuse a gentle glow of heat through the whole. When the
spawn has spread itself through every part of the bricks,
the process is ended, and the bricks may then be laid up in a
dry place for use. Mushroom-spawn thus made will preserve
its vegetative power many years, if well dried before it is laid
up; but, if moist, it will grow, and exhaust itself.”— Trans.

The next step to be taken is the formation of the bed; in
the preparation of which, no dung answers so well as that
of the horse, when taken fresh from the stable: the more
droppings in it, the better. The process recommended by
Rogers is as follows :—

* About July or August is the general season for making
mushroom-beds, though this may be done all the year round.
A quantity of the dung mentioned should be collected and
thrown together in a heap, to ferment and acquire heat;
and, as this heat generally proves too violent at first, it should,
previously to making the bed, be reduced to a proper tempe-
rature by frequently turning it in the course of the fortnight
or three weeks; which time it will most likely require for all
the parts to get into an even state of fermentation. During the
above time, should it be showery weather, the bed will require
some sort of temporary protection, by covering it with litter
or such like, as too much wet would soon deaden its ferment-
ing quality. The like caution should be attended to in making
the bed, and after finishing it. As soon as it is observed
that the fiery heat and rank steam of the dung have passed
off, a dry and sheltered spot of ground should be chosen on
which to make the bed. ‘This should be marked out five feet
_ broad; and the length, running north and south, should be
according to the quantity of mushrooms likely to be required.
If for a moderate family, a bed twelve or fourteen feet long
will be found, if it takes well, to produce a good supply of
mushrooms for some months, provided proper attention be
paid to the covering.

COMMON MUSHROOM. 583

«On the space marked for making the bed, a trench should
be thrown out about six inches deep. The mould may be
laid regularly at the side; and, if good, it will do for earthing
the bed hereafter: otherwise, if brought from a distance, that
of a more loamy than a sandy nature will be best.

«‘ Whether in the trench, or upon the surface, there should
be laid about four inches of good litter, not too short,. for
forming the bottom of the bed; then lay on the prepared
dung a few inches thick, regularly over the surface, beating
it as regularly down with the fork ; continue thus, gradually
drawing in the sides to the height of five feet, until it is nar-
row at the top like the ridge of a house. In that state it
may remain for ten days or a fortnight, during which time
the heat should be examined towards the middle of the bed
by thrusting some small sharp sticks down in three or four
places; and, when found of a gentle heat (not hot), the bed
may be spawned: for which purpose, the spawn-bricks should
be broken regularly into pieces about an inch and a half or
two inches square, beginning within six inches of the bottom
of the bed, and in lines about eight inches apart. ‘The same
distance will also do’ for the pieces of spawn, which are best
put in by one hand, raising the manure up a few inches,
whilst with the other the spawn can be laid in and covered at
the same time.

«« After spawning the bed, if it is found to be in that regu-
lar state of heat before mentioned, it may be earthed. After
the surface is levelled with the back of the spade, there
should be laid on two inches of mould, —that out of the
trench, if dry and good, will do; otherwise make choice of
a rich loam, as before directed. After having been laid on, it
is to be beaten closely together ; and, when the whole is fin-
ished, the bed must be covered about a foot thick with good
oat or wheat straw; over which should be laid mats, for the
double purpose of keeping the bed dry, and of securing the
covering from being blown off. In the course of two or

584 MUSHROOMS, OR ESCULENT FUNGI.

three days, the bed should be examined ; and, if it is con-
sidered that the heat is likely to increase, the covering must
be diminished for a few days, which is better than taking it
entirely off.

“In about a month or five weeks, — but frequently within
the former time, if the bed is in a high state of cultivation, —
mushrooms will most likely make their appearance; and, in
the course of eight and forty hours afterwards, they will have
grown to a sufficient size for use. In gathering, instead of
cutting them off close to the ground, they should be drawn
out with a gentle twist, filling up the cayity with a little fine
mould, gently pressed in level with the bed. ‘This method
of gathering is much better than cutting, as the part left
generally rots, and breeds insects, which are very destructive,
both in frames and on mushroom-beds.

«Where a mushroom-bed is to remain permanently, a
covered shed will be found convenient.

«Sometimes it happens that a bed suddenly ceases to pro-
duce any mushrooms. ‘This arises from various causes, but
principally from the cold state of the bed in winter, or from
a too dry state in summer. In the former case, a slight coy-
ering of mulchy hay laid over the bed, and on that six or
eight inches of well-worked, hot dung, and the whole covered
lightly with the straw that was taken off, will most hkely
bring it about again. In the latter instance, moisture, if re-
quired, should be given moderately, two or three mornings ;
when, after lying about an hour, the whole may be covered
up, and be found of much service. In summer, most mush-
room-beds in a bearing state require more or less slight
waterings. Soft water should be used for the purpose: spring
water is of too hard and too cold a nature; and, when at any
time applied, checks vegetation. In summer time, a gentle
shower of rain, on open beds that are in bearing and seem
dry, will add considerably to their productiveness.

«A mushroom-bed seldom furnishes any abundance after

COMMON MUSHROOM. 585

two or three months: it has often done its best in six or seven
weeks. Heavy rains are most destructive to mushrooms :
therefore care should be taken to remove the wet straw, or
litter, and directly replace it with dry. Hence the utility of
a covered shed, or mushroom-house.”

In addition to the foregoing, the following native species
may be eaten with perfect safety, if gathered young and used

while fresh : —

AGARIcus CoMATUS.

« An excellent species, much employed for making catch-
up; but should be used in a young state. It is found grow-
ing abundantly on stumps of trees, appearing both in spring
and autumn.”

Acaricus Detictosus. M*¢Int.
Sweet Mushroom.

Found in September and October, growing under fir and
pine trees. It is of medium size, yellowish, zoned, with
deep orange on the top, somewhat resembling A. torminosus
(a deleterious species), but readily distinguished from it, as its
juice is, when fresh cut, quite red, afterwards turning green,
while that of the latter is white and unchangeable.

Sir James Edward Smith says it well deserves its name,
and is really the most delicious mushroom known; and Mr.
Sowerby is equally high in its praise, pronouncing it very lus-
cious eating, full of rich gravy, with a little of the flavor of
mussels.

Acaricus Exauisitus. Badham..
St. George’s Mushroom. M‘Int. Agaricus Georgii.

This species often attains a weight of five or six pounds.

It is generally considered less delicate than the common
74

586 MUSHROOMS, OR ESCULENT FUNGI.

cultivated mushroom (A. campestris); but in Hungary it is
regarded as a special gift from the saint whose name it bears.
Persoon describes it as superior to A. campestris in smell,
taste, and digestibility; on which account, he says, it is gene-
rally preferred in France.

It is found abundantly in many places, generally growing
in rings, and re-appearing for many successive years on the
same spot; and, though sometimes met with in old pastures, is
generally found in thickets, under trees.

AGARIcUS PERSONATUS.
Blewits. Blue Hats. Cooke.

This is one of the species occasionally sold in Covent-Gar-
den Market, London. When mature, it has a soft, convex,
moist, smooth pileus, with a solid, somewhat bulbous stem,
tinted with lilac. The gills are dirty-white, and rounded to-
wards the stem.

The Agaricus personatus constitutes one of the very few
mushrooms which have a market value in England. It is
quite essential that it should be collected in dry weather, as it
absorbs moisture readily, and is thereby injured in flavor, and
rendered more liable to decay.

AGcaricus Prunuuus. Vitt. M<Int.

This is found only in spring, growing in rings on the bor-
ders of wood-lands ; at which time abundance of its spawn
may be procured, and may be continued in the same way that
the spawn of the common cultivated Mushroom is; namely,
by transplanting it into bricks of loam and horse-dung, in
which it will keep for months. :

This mushroom is used both in its green and dried state.

BOLETUS. — CLAVARIA. d87

In the latter it constitutes what is called “ Funghi di Genoa,”
and is preserved by being simply cut into four pieces, and
dried in the air for a few days; when it is strung up, and kept
for use.

AGaricus OREADES.
Fairy-ring Agaricus.

There is little difficulty in distinguishing this mushroom,
which is found growing in rings. The pileus is of a brown-
ish-ochre color at first ; becomes paler as it grows older, until
it fades into a rich cream-yellow.

Dr. Badham says, “ Independent of the excellent flavor
of this little mushroom, two circumstances make it valuable
in a domestic point of view, —the facility with which it is
dried, and its extensive dissemination.” It may be kept for
years without losing any of its aroma or goodness.

BOLETUS. Fries.

Of this; two species are considered eatable, — the B. edulis
and the B. scaber ; the former resembling the Common Mush-
room in taste, and the latter of good quality while in a young,
fresh state, but of little value when dried, as it loses much
of its odor, and becomes insipid, and unfit for use.

CLAVARIA.

All the species are edible, and many of them indigenous to
our woods; being usually found in damp, shady places.

588 MUSHROOMS, OR ESCULENT FUNGI.

THE MOREL. M‘Int.

Morchella esculenta.

In its natural state, the Morel is found growing in orchards,
pee damp woods, and in moist pastures. Its
Ha height is about four inches. It is distin-
shat) guished by its white, cylindrical, hollow, or
solid, smooth stem; its cap is of a pale-
sein a! brown or gray color, nearly spherical, hol-
e low, adheres to the stem by its base, and
is deeply pitted over its entire surface. It is
in perfection early in the season; but should
not be gathered soon after rain, or while wet
with dew. If gathered when dry, it may be
pe preserved for several months.

Use. — The Morels are used, like the Truffle, as an ingre-
dient to heighten the flavor of ragouts, gravies, and other rich
dishes. They are used either fresh or in a dried state.

Cultivation. —Its cultivation, if ever attempted, has been
carried on to a very limited extent. Of its capability of sub-
mitting to culture, there can be little doubt. If the spawn
were collected from its natural habitats in June, and planted
in beds differently formed, but approximating as nearly as
possible to its natural conditions, a proper mode of cultivation
would assuredly be in time arrived at. Persoon remarks that
“it prefers a chalky or argillaceous soil to one of a sandy na-
ture ; and that it not unfrequently springs up where charcoal
has been burned, or where cinders have been thrown.”

“The great value of the Morel — which is one of the
most expensive luxuries furnished by the Italian warehouses,
and which is by no means met with in the same abundance as
some others of the Fungi — deserves to be better known than

it is at present.” ‘The genus comprises a very few species,

and they are all edible.

COMMON TRUFFLE. 589

COMMON TRUFFLE.

Tuber cibarium.

On the authority of our most distinguished mycologists,
the Common Truffle has not yet been dis-
covered within the limits of the United
States. It is said to be found abundantly
in some parts of Great Britain, particu-
larly in Wiltshire, Kent, and Hampshire.
It is collected in large quantities in some

portions of France, and is indigenous to ce Slt sit
other countries of Europe.

The following description by Mascall, in connection with
the engraving, will give an accurate idea of its size, form,
color, and general character: “The size rarely much exceeds
that of a large walnut. Its form is rounded, sometimes kid-
ney-shaped, and rough with protuberances. The surface,
when the truffle is young, is whitish; but, in those that are
full grown, it is either blackish or a deep-black. The color
of the inside is whitish, with dark-blue and white, gray, red-
dish, light-brown or dark-brown veins, of the thickness of a
horse-hair, which are usually variously entangled, and which
form a kind of network, or mat. Between the veins are
numerous cavities, filled with mucilage, and small, solid
grains. These scarcely visible glands were formerly said to
be the seeds, or germs, of the young truffles. The less the
inside of the Truffle is colored with dark veins, the more ten-
der and delicious is its flesh.

«The blackish, external rind is hard, and very rough, by
means of fine fissures, grains, and protuberances; and forms,
with its small facets (which are almost hexagonal), an ap-
pearance by which it somewhat resembles the fir-apples of
the larch. Whilst the truffle is young, its smell resembles that
of putrid plants, or of moist, vegetable earth. When it has

590 MUSHROOMS, OR ESCULENT FUNGI.

nearly attained its full growth, it diffuses an agreeable smell,
which is peculiar to it, resembling that of musk, which lasts
only a few days: it then becomes stronger; and the nearer
the fungus is to its dissolution, which speedily ensues, so
much the more unpleasant is its odor, till at last it is quite
disagreeable and putrid. Whilst young, the flesh is watery,
and the taste insipid: when fully formed, its firm flesh, which
is like the kernel of the almond, has an extremely aro-
matic and delicious taste ; but as soon as the fungus begins to
decay, and worms and putrescence to attack it, its taste is
bitter and disagreeable.”

Many attempts have been made in Great Britain, as well
as in other parts of Europe, to propagate the Truffle by arti-
ficial means ; but all experiments thus far, if they have not
totally failed, have been attended by very unsatisfactory results.

Use. — Like the Common Mushroom, it is used principally
in stuffings, gravies, and sauces, and in other very highly sea-
soned culinary preparations. It has long been held in high
esteem by epicures and the opulent; but, from its extreme
rarity, has always commanded a price which has effectually
prohibited its general use. It has been truthfully remarked,
“that few know how to raise it, and fewer still possess the
proper knowledge to prepare it for the table.”

PrepMONTESE TRUFFLE. Thomp.
Tuber magnatum.
This species is the most celebrated of all the truffles, and
always commands an enormous price. It occurs abundantly
in the mountains of Piedmont, and probably nowhere else.

Tusper Mexanosporum. T'homp.

This is the Truffle of the Paris markets. It is richly
scented, and also greatly superior in flavor to the common
sorts.

COMMON TRUFFLE. 591

Other genera and species of Fungi are considered harm-
less, and are occasionally used for food. Some of the edible
kinds, however, in size, form, color, and organization, so
closely approach certain poisonous or deleterious species, as
to confuse even the most experienced student. None of the
family (not excepting even the common cultivated Mush-
room) should therefore be gathered for use, except by those
who may possess a thorough knowledge of the various spe-
cies and their properties.

592 MISCELLANEOUS VEGETABLES.

CHAPTER XI.

MISCELLANEOUS VEGETABLES.

Alkekengi, or Ground Cherry. Corn. Egg-plant. Martynia. Oil
Radish. Okra, or Gumbo. Pepper. Rhubarb, or Pie-plant. Sun-
flower. Tobacco. Tomato.

ALKEKENGI.

Strawberry Tomato. Winter Cherry. Ground Cherry. Barbadoes

Gooseberry. Physalis edulis.
A HARDY annual plant from Central or Tropical America.
Stem angular, very much branched, but not erect, —in good
soils, attaining a length or height of more than three feet ;
leaves large, triangular; flowers solitary, yellow, spotted or
marked with purple, and about half an inch in diameter ;
fruit rounded or obtuse-heart-shaped, half an inch in diame-
ter, yellow, and semi-transparent at maturity, enclosed in a
peculiar thin, membranous, inflated, angular calyx, or cover-
ing, which is of a pale-green color while the fruit is forming,
but at maturity changes to a dusky-white or reddish-drab.
The pedicel, or fruit-stem, is weak and slender; and most
of the berries fall spontaneously to the ground at the time of
ripening.

The seeds are small, yellow, lens-shaped, and retain their
germinative properties three years.

The plants are exceedingly prolific, and will thrive in
almost any description of soil. Sow at the same time, and
thin or transplant to the same distance, as practised in the
cultivation of the Tomato. On land where it has been
grown, it springs up spontaneously in great abundance, and
often becomes troublesome in the garden.

ALKEKENGI. 593

Use. — The fruit has a juicy pulp, and, when first tasted,
a pleasant, strawberry-like flavor, with a certain degree of
sweetness and acidity intermixed. ‘The after-taste is, how-
ever, much less agreeable, and is similar to that of the Com-
mon Tomato.

By many the fruit is much esteemed, and is served in its
natural state at the table as a dessert. With the addition of
lemon-juice, it is sometimes preserved in the manner of the
plum, as well as stewed and served like cranberries.

If kept from the action of frost, the fruit retains its natural

freshness till March or April.

PurrpLE ALKEKENGI.

Purple Ground Cherry. Purple Strawberry Tomato. Purple Winter
Cherry. Physalis sp.

This species grows naturally and abundantly in some of the
Western States. ‘The fruit is roundish, somewhat depressed,
about an inch in diameter, of a deep purple color, and
enclosed in the membranous covering peculiar to the genus.

Compared with the preceding species, the fruit is more
acid, less perfumed, and not so palatable in its crude state,
but by many considered superior for preserving. ‘The plant
is less pubescent, but has much the same habit, and is culti-
vated in the same manner.

TaLt ALKEKENGI.

Tall Ground Cherry. Tall Strawberry Tomato. Physalis pubescens.

Stem about four feet high, erect and branching; leaves
oval, somewhat triangular, soft and velvety; flowers yellow,
spotted with deep purple; fruit yellow, of the size of the
Common Yellow Alkekengi, enclosed in an angular, inflated
calyx, and scarcely distinguishable from the last named.

It is grown from seeds, which are sown like those of the
Tomato. It is later, and much less prolific, than the species

first described.
75

O94 MISCELLANEOUS VEGETABLES.

. CORN.

Zea mays.

Garden and Table Varieties. —

Apams’s Earty WHITE.

A distinct and well-marked table variety. Ears seven to
eight inches in length, two inches in diameter, twelve or four-
teen rowed, and rather abruptly contracted at the tips; kernel
white, rounded, somewhat deeper than broad, and indented
at the exterior end, which is whiter and less transparent than
the interior or opposite extremity. The depth and solidity
of the kernel give great comparative weight to the ear; and,
as the cob is of small size, the proportion of product is
unusually large.

In its general appearance, the ear is not unlike some
descriptions of Southern or Western field-corn ; from which,
aside from its smaller dimensions, it would hardly be distin-
guishable. In quality, it cannot be considered equal to some
of the shrivelled-kernelled, sweet descriptions, but will prove
acceptable to those to whom the peculiar, sugary character of
these may be objectionable. Though later than the Jefferson
or Darlings, it is comparatively early, and may be classed as
a good garden variety.

Much grown for early use and the market in the Middle
States, but less generally known or cultivated in New Eng-

land.

Buack SWEET.
Slate Sweet.

Plant, in height and general habit, similar to Darling’s
Early; ears six to eight inches in length, uniformly eight-
rowed; kernels roundish, flattened, deep slate-color, much
shrivelled at maturity. arly.

CORN. 595

The variety is sweet, tender, and well flavored ; remains a
long period in condition for use; and, aside from its peculiar
color (which by some is considered objectionable), is well
worthy of cultivation.

Burr’s ImMproven.
Burv’s Sweet.

An improved variety of the Twelve-rowed Sweet. The
ears are from twelve to sixteen rowed, rarely eighteen, and,
in good soils and seasons, often measure eight or ten inches in
length, nearly three inches in diameter, and weigh, when
in condition for the table, from eighteen to twenty-two
ounces ; cob white; kernel rounded, flattened, pure white
at first, or while suitable for use, — becoming wrinkled, and
changing to dull, yellowish, semi-transparent white, when
ripe. ;

The variety is hardy and productive; and, though not
early, usually perfects its crop. For use in its green state,
plantings may be made to the 20th of June.

The kernel is tender, remarkably sugary, hardens slowly,
is thin-skinned, and generally considered much superior to
the Common Twelve-rowed.

It is always dried or ripened for seed with much difficulty ;
often moulding or decaying before the glazing or harden-
ing of the kernel takes place. If the crop is sufficiently
advanced as not to be injured by freezing, it will ripen and
dry off best upon the stalks in the open ground; but if in
the milk, or still soft and tender at the approach of freezing
weather, it should be gathered and suspended, after being
husked, in a dry and airy room or building, taking care to
keep the ears entirely separate from each other.

596 MISCELLANEOUS VEGETABLES.

Daruine’s Earry.
Darling’s Early Sweet.

Stalk about five feet in height, and comparatively slender ;
the ears are from six to eight inches in length, an inch and a
half in diameter, and, when the variety is unmixed, uniformly
eight-rowed; the kernels are roundish, flattened, pure white
when suitable for boiling, —much shrivelled or wrinkled, and
of a dull, semi-transparent yellow, when ripe; the cob is
white.

The variety is early, very tender and sugary, yields well,
produces little fodder, ears near the ground, and is one of the
best sorts for planting for early use, as it seldom, if ever, fails
to perfect its crop. In the Middle States, and in the milder
sections of New England, it may be planted for boiling until
near the beginning of July.

The hills are made three feet apart in one direction by two
feet and a half in the opposite; or the seeds may be planted
in drills three feet apart, dropping them in groups of three
together every eighteen inches.

EARLY JEFFERSON.

Stalk five to six feet high, producing one or two ears,
which are of small size, eight-rowed, and measure six or
eight inches in length, and about an inch and a half in dia-
meter at the largest part; cob white ; kernel white, roundish,
flattened, — the surface of a portion of the ear, especially
near its tip, often tinged with a delicate shade of rose-red.
The kernel retains its color, and never shrivels or wrinkles, in
ripening.

The variety is hardy and productive, but is principally
cultivated on account of its early maturity; though, in this
respect, it is little, if at all, in advance of Darling’s. ‘The
quality is tender and good, but much less sugary than the

CORN. D97

common shrivelled varieties ; on which account, however, it
is preferred by some palates. It remains but a short time
tender and in good condition for boiling; soon becoming
hard, glazed, and unfit for use. .

GOLDEN SWEET.
Golden Sugar.

Stalk and general habit similar to Darling’s Early ; ears six
to eight inches long, an inch and a half or an inch and three-
fourths in diameter, regularly eight-rowed ; the kernel, when
ripe, is semi-transparent yellow.

The variety is apparently a hybrid between the Common
Yellow or Canada Corn and Darling’s Early. In flavor, as
well as appearance, both of these varieties are recognized.
It does not run excessively to stalk and foliage, yields well, is
hardy, and seldom fails to ripen perfectly in all sections of
New England. For boiling in its green state, plantings may
be made until the last week of June or first of July.

In respect to quality, it is quite tender, sweet, and well
flavored, but less sugary than most of the other sugar or
sweet varieties.

Oxip Cotony. Hov. Mag.

This variety was originated by the late Rev. A. R. Pope,
of Somerville, Mass. At the time of its production, he was
a resident of Kingston, Plymouth County, Mass.; and, in
consequence of the locality of its origin, it received the name
above given. In acommunication at the close of the six-
teenth volume of the “‘ Magazine of Horticulture,” Mr. Pope
describes it as follows : —

“It is a hybrid, as any one can readily perceive by inspec-
tion, between the Southern White and the Common Sweet
Corn of New England ; and exhibits certain characteristics of

598 MISCELLANEOUS VEGETABLES.

the two varieties, combining the size of the ear and kernel
and productiveness of the Southern with the sweetness and
tenderness of the Northern parent.

«The stalks are from ten to twelve feet in height, and of
corresponding circumference. ‘They are also furnished with
brace-roots (seldom found upon the common varieties of
Sweet Corn); and the pistils are invariably green, and not
pink, as in the Southern White.” The ears are from five to
seven inches in length, and the number of rows varies from
twelve to twenty; the kernels are very long or deep; and the
cob, which is always white, is quite small compared with
the size of the ear. When ripe, the kernels are of a dull,
semi-transparent, yellowish white, and much shrivelled. The
ears are produced on the stalk, four or five feet from the
ground. It is very productive, but late; and though it will
rarely fail in the coldest seasons to yield abundant supplies in
the green state for the table, yet it requires a long and warm
season for its complete maturity.

For cultivation in the Southern States and tropical cli-
mates, it has been found to be peculiarly adapted; as it not
only ‘possesses there the sweetness and excellence that dis-
tinguish the Sweet Corn of the temperate and cooler sections,
but does not.deteriorate by long cultivation, as other sweet
varieties almost invariably are found to do.

ParcHinG Corn (WHITE KERNEL).
Pop-corn.

Stalk six feet high, usually producing two ears, which are
from six to eight inches long, quite slender, and uniformly
eight-rowed ; cob white; kernel roundish, flattened, glossy,
flinty, or rice-like, and of a dull, semi-transparent, white color.
When parched, it is of pure snowy whiteness, very brittle,
tender, and well flavored, and generally considered the best
of all the sorts used for this purpose.

CORN. 599

In some parts of Massachusetts, as also in New Hampshire,
the variety is somewhat extensively cultivated for commercial
purposes. Its peculiar properties seem to be most perfectly
developed in dry, gravelly, or silicious soils, and under the
influence of short and warm seasons. In field culture, it is
either planted in hills three feet apart, or in drills three feet
apart, and eighteen inches apart in the drills. The product
per acre is usually about the same number of bushels of ears
that the same land would yield of shelled-corn of the ordi-
nary field varieties.

Increase of size is a sure indication of deterioration. The
cultivator should aim to keep the variety as pure as possible
by selecting slender and small-sized but well-filled ears for
seed, and in no case to plant such as may have yellow or any
foreign sort intermixed. The value of a crop will be dimi-
nished nearly in a relative proportion to the increase of the
size of the ears.

Parcutna Corn (YELLOW).

A yellow variety of the preceding. It retains its color to
some extent after being parched; and this is considered an
objection. Itis tender, but not so mild flavored as the white,
and is little cultivated. ‘The size and form of the ears are
the same, and it is equally productive.

Rep-Cos Sweet.

Ears about eight inches in length by a diameter of two
inches, — usually twelve but sometimes fourteen rowed ;
kernels roundish, flattened, white when suitable for boiling,
shrivelled, and of a dull, semi-transparent white when ripe ;
the cob is red, which may be called its distinguishing charac-
teristic. Quality good; the kernel being tender and sweet.
It remains long in good condition for the table, and is recom-
mended for general cultivation. Season intermediate.

600 MISCELLANEOUS VEGETABLES.

A sub-variety occurs with eight rows; the form and size
of the ear and kernel resembling Darling’s Early.

Rice (Rep KERNEL).
This is a variety of the White Rice, with deep purplish-

red or blood-red kernels. The ears are of the same size and
form. Its quality, though inferior to the white, is much
superior to the yellow. Productiveness, and season of matu-
rity, the same.

Ric—E (WHITE KeErneEt).

Stalk six feet or more in height; ears five or six inches
long, an inch and a half in diameter, somewhat conical,
broadest at the base, and tapering to the top, which is often
more or less sharply pointed; the cob is white; the kernels
are long and slender, angular, sharply pointed at the outward
extremity, as well as to some extent at the opposite, and
extremely hard and flinty. They are not formed at right
angles on the cob, as in most varieties of corn, but point
upward, and rest in an imbricated manner, one over the
other.

The variety is hardy and prolific; and, though not late,
should have the benefit of the whole season. For parching,
it is inferior to the Common Parching Corn before described,
though it yields as much bulk in proportion to the size of the
kernel, and is equally as white: but the sharp points often .
remain sound ; and it is, consequently, less crisp and tender.

Ricz (YELLow KERNEL).

Another sub-variety of the White Rice; the ear and
kernel being of the same form and size. It is equally pro-
ductive, and matures as early ; but, when parched, is inferior
to the White both in crispness and flavor.

CORN. 601

STOWELL’S EVERGREEN.
Stowell’s Evergreen Sweet.

Stalk from six to seven feet in height, and of average dia-
meter ; ears of a conical form, six or seven inches long, and
two inches and a quarter in diameter at the base; kernels
long or deep, pure white when suitable for boiling, of a dull,
yellowish-white, and much shrivelled when ripe; cob white,
and, in consequence of the depth of the kernels, small in
comparison to the diameter of the ear.

The variety is intermediate in its season; and, if planted at
the same time with Darling’s or equally early kinds, will
keep the table supplied till October. It is hardy and pro-
ductive, very tender and sugary, and, as implied by the name,
remains a long period in a fresh condition, and suitable for
boiling.

TTUSCARORA.
Turkey Wheat.

Plant five to six feet in height, moderately strong and
vigorous; ears eight-rowed, and of remarkable size, — exceed-
ing, in this respect, almost every sort used for the table in the
green state. In good soil, they are often a foot and upwards
in length, and from two inches and three-fourths to three
inches in diameter at the base. ‘The kernel, which is much
larger than that of any other table variety, is pure white,
rounded, flattened, and, when divided in the direction of its
width, apparently filled with fine flour of snowy whiteness ;
the cob is red, and of medium size.

In point of maturity, the Tuscarora is an intermediate
variety. In its green state, it is of fair quality, and consi-
dered a valuable sort by those to whom the sweetness of the
sugar varieties is objectionable. In their ripened state,
the kernels, to a great extent, retain thew fresh and full

76

602 MISCELLANEOUS VEGETABLES.

appearance, not shrivelling in the manner of the sugar sort,
though almost invariably indented at the ends like some of
the Southern Horse-toothed field varieties.

When ground in the ripe state, it is much less farinaceous
and valuable for cooking or feeding stock than the fine,
white, floury appearance of the kernel, when cut or broken,
would seem to indicate.

TWELVE-ROWED SWEET.

A large, comparatively late variety. Stalk seven feet high ;
the ears are from ten to fourteen rowed, seven to nine inches
long, often two inches and a half in diameter in the green
state, and taper slightly towards the top, which is bluntly
rounded ; cob white; the kernels are large, round or circular,
sometimes tooth-shaped, pure white when suitable for the
table, dull white and shrivelled when ripe.

The variety is hardy, yields a certain crop, and is sweet,
tender, and of good quality. It is the parent of one or two
varieties of superior size and excellence, to which it is now
gradually giving place.

Field Varieties. —

CANADA YELLOW.
Early Canada.

Ear small, about seven inches in length, symmetrical,
broadest at the base, and tapering to the tip, uniformly eight-
rowed, in four double rows; kernel roundish, smooth, and of
a rich, glossy, orange-yellow color; cob small, white; stalk
four to five feet high, slender; the leaves are not abundant,
and the ears, of which the plant very rarely produces more
than two, near the ground.

On account of the small size of the ear, the yield per acre
is much less than that of almost any other field variety ;

CORN. 603

twenty-five or thirty bushels being an average crop. The
dwarfish character of the plants, however, admits of close cul-
ture, — three feet in one direction by two or two and a half
in the opposite, — affording ample space for their full deve-
lopment; four plants being allowed to a hill.

Its chief merit is its early maturity. In ordinary seasons,
the crop will be fully ripened in August. If cultivated for a
series of years in the Eastern or Middle States, or in a lati-
tude much warmer than that of the Canadas, the plant
increases in size, the ears and kernels grow larger, and it is
slower in coming to maturity.

?

Dutton.
Early Dutton.

Ears nine or ten inches long, broadest at the base, tapering
slightly towards the tip, ten or twelve rowed, and rarely found
with the broad clefts or longitudinal spaces which often mark
the divisions into double rows in the eight-rowed varieties, —
the outline being almost invariably smooth and regular ; ker-
nel as broad as deep, smooth, and of a rich, clear, glossy, yel-
low color ; cob comparatively large, white ; stalk of medium
height and strength, producing one or two ears.

One of the handsomest of the field varieties, nearly as
early as the King Philip, and remarkable for the uniformly
perfect manner in which, in good seasons, the ears are tipped,
or filled out. In point of productiveness, it compares favora-
bly with the common New-England Eight-rowed; the yield
per acre varying from fifty to seventy bushels, according to
soil, culture, and season.

Much prized for mealing, both on account of its quality,
and its peculiar, bright, rich color. In cultivation, the hills
are made three feet and a half apart in each direction, and
five or six plants allowed to a hill.

604 MISCELLANEOUS VEGETABLES.

Hunt.
Whitman. Whitman’s Improved. Webster. Smutty White. Old-

Colony Premium.

Stalk six feet or more in height, moderately strong at the
ground, but comparatively slender above the ear; foliage not
abundant; the ears are produced low on the stalk, often in
pairs, are uniformly ecight-rowed, well filled at the tips, and,
when fully grown, ten or eleven inches in length; cob white,
and comparatively small; kernel dusky, transparent-white,
large and broad, but not deep.

The Hill Corn is nearly of the season of the Common
New-England Eight-rowed, and is unquestionably the most

‘productive of all field varieties. In Plymouth County, Mass.,
numerous crops have been raised of a hundred and fifteen
bushels and upwards to the acre; and, in two instances, the
product exceeded a hundred and forty.

This extraordinary yield is in a degree attributable to the
small size of the plant, and the relative large size of the ear.
The largest crops were obtained by planting three kernels
together, in rows three feet asunder, and from fifteen to
eighteen inches apart in the rows.

No variety is better adapted for cultivation for farm con-
sumption; but for market, whether in the kernel or in the
form of meal, its dull, white color is unattractive, and it com-
mands a less price than the yellow descriptions.

From the most reliable authority, the variety was origi-
nated by Mr. Leonard Hill, of East Bridgewater, Plymouth
County, Mass. ; and was introduced to public notice in
1825-6. Though at present almost universally known as
the “ Whitman,” it appears to have been originally recog-
nized as the “ Hill;” and, of the numerous names by which
it has since been called, this is unquestionably the only true
and legitimate one.

CORN. 605

Inuino1is YELLow.
Western Yellow.

Stalk ten feet or more high; foliage abundant; ears high
on the stalk, single or in pairs, twelve to sixteen rowed,
eleven to thirteen inches long, broadest at the base, and taper-
ing gradually towards the tip, which is bluntly rounded; ker-
nel bright-yellow, long and narrow, or tooth-formed, paler at
the outer end, but not indented ; cob white.

The variety ripens perfectly in the Middle States, but is
not suited to the climate of New England.

Intuinois WHite.
Western White.

Similar in its general character to the Illinois Yellow. Ker-
nel rice-white ; cob generally white, but sometimes red.

Kine Puitirp, or Brown.
Improved King Philip.

Kars ten to twelve inches in length, uniformly eight-rowed
when the variety is pure or unmixed; kernel copper-red,
rather large, somewhat broader than deep, smooth and glossy ;
cob comparatively small, pinkish-white ; stalk six feet in
height, producing one or two ears, about two feet and a half
from the ground.

In warm seasons, it is sometimes fully ripened in ninety
days from the time of planting; and may be considered as a
week or ten days earlier than the Common New-England
Eight-rowed, of which it is apparently an improved variety.

Very productive, and recommended as one of the best field
sorts now in cultivation. In good soil and favorable seasons,
the yield per acre is from seventy-five to ninety bushels ;
although crops are recorded of a hundred and ten, and even
of a hundred and twenty bushels.

606 MISCELLANEOUS VEGETABLES.

As grown in different localities, and even in the product of
the same field, there is often a marked variation in the depth
of color, arising either from the selection of paler seed, or
from the natural tendency of the variety toward the clear
yellow of the New-England Eight-rowed. A change of color
from yellowish-red to paler red or yellow should be regarded
as indicative of degeneracy.

Said to have originated on one of the islands in Lake Win-
nipiseogee, N.H.

New-EnGuanp Ercut-Rowep.

Stalk six or seven feet high, producing one or two ears,
which are from ten to eleven inches long, and uniform-
ly eight-rowed ; kernel broader than deep, bright-yellow,
smooth and glossy ; cob comparatively small, white.

The variety is generally grown in hills three feet and a
half apart in each direction, and five or six plants allowed to
a hill; the yield varying from fifty to seventy bushels to the
acre, according to season, soil, and cultivation. It is a few
days later than the King Philip, but ripens perfectly in the
Middle States and throughout New England; except, per-
haps, at the extreme northern boundary, where the Canada
Yellow would probably succeed better.

It often occurs with a profuse intermixture of red, some-
times streaked and spotted, sometimes copper-red, like the
King Philip, and occasionally of a rich, bright, clear blood-
red. As the presence of this color impairs its value for mar-

keting, and particularly for mealing, more care should be

>?
exercised in the selection of ears for seed; and this, continued
for a few seasons, will restore it to the clear yellow of the
Dutton or Early Canada.

Many local sub-varieties occur, the result of selection and
cultivation, differing in the size and form of the ear; size,
form, and color of the kernel; and also in the season of ma-
turity. The Dutton, Early Canada, King Philip, and nume-

EGG-PLANT. 607

rous other less important sorts, are but improved forms of the
New-England Eight-rowed.

PARKER.

A variety remarkable for the extraordinary size of the ears,
which, if well grown, often measure thirteen or fourteen
inches in length: they are comparatively slender, and uni-
formly eight-rowed. Cob white and slim; kernels bright-
yellow, rounded, broader than deep.

Productive, but some days later than the Common New-
England Eight-rowed.

Wuitrt Horss-Tooru.
Southern White.

Stalk twelve feet or more in height, with large, luxuriant
foliage ; ears single, often in pairs, short and very thick, six-
teen to twenty-two rowed; kernel remarkably large, milk-
white, wedge-formed, indented at the outer end; cob red.

Yettow Horse-Tooru.
Southern Yellow.
Plant similar to that of the White Horse-tooth; kernel
very large, bright-yellow, indented ; cob red.
Extensively cultivated throughout the Southern States, but
not adapted to the climate of the Middle or Northern.

EGG-PLANT.

Solanum melongena.

The Egg-plant is a native of Africa, and is also indigenous
to Tropical America. It is a tender annual, with an erect,
branching stem, and oblong, bluish-green, powdered leaves.
The flowers are one-petaled, purple, and produced on short

608 MISCELLANEOUS VEGETABLES.

stems in the axils of the branches; the fruit is often some-
what oblong, but exceedingly variable in form, size, and color;
the seeds are small, yellowish, reniform, flattened, and retain
their germinative properties seven years.

Soil. — The Egg-plant will thrive well in any good garden
soil, but should have the benefit of a sheltered situation.

Sowing and Culture. —'The seed should be sown in a hot-
bed in March, at the time and in the manner of sowing toma-
to seed. ‘The young plants are, however, more tender; and
should not be allowed to get chilled, as they recover from its
effects very slowly. The plant being decidedly tropical in
character, the seedlings should not be transplanted into the
open ground until the commencement of summer weather ;
when they may be set out in rows two feet apart, and two feet
asunder in the rows. Keep the ground free from weeds, earth
up the plants a little in the process of cultivation, and by the
last of August, or beginning of September, abundance of fruit
will be produced for the table.

If no hot-bed is at hand, sufficient seedling plants for a
small garden may be easily raised by sowing a few seeds in
March in common flower-pots, and placing them in the sunny
window of the sitting-room or kitchen.

In favorable seasons, a crop may be obtained by sowing the
seeds in May in the open ground, and transplanting the seed-
lings, when two or three inches high, in a warm and sheltered
situation.

Use. — “ It is used both boiled and stewed in sauces like
the Tomato. A favorite method among the French is to
scoop out the seeds, fill up the cavity with sweet herbs, and
fry the fruit whole.” — M‘Int.

A common method of cooking and serving is as follows:
Cut the fruit in slices half an inch thick; press out as much
of the juice as possible, and parboil; after which, fry the
slices in batter, or in fresh butter in which grated bread has
been mixed ; season with pepper, salt, and sweet herbs, to

EGG-PLANT. 609

suit; or, if preferred, the slices may be broiled as steaks or
chops.
Varieties. —

AMERICAN LARGE PuRPLE.

Fruit remarkably large, — often measuring eight inches in
depth, seven inches in diameter, and weighing four or five
pounds ; skin deep-purple, with occasional stripes of green
about the stem;
plant hardy and
stocky.

X

The American
Large Purple is
more generally cul-
tivated in this coun-
try than any other
variety. The plants —
produce two (and /7
rarely three) fruits ; \\
but the first formed | (4
are invariably the MF \\)

best developed. pane Large Purple Egg-plant.
It is similar to, if, not identical with, the Round Purple of
English and French authors.

CHINESE Lone Wuite. Vil.

Quite distinct from the Common White or the Purple.
Plant of low growth, with comparatively pale foliage ; fruit
white, eight or nine inches long, two inches and a half in
diameter, and often more or less curved, particularly when the
end is in contact with the ground.

It is later than the White or Purple varieties, and nearly
of the season of the Scarlet-fruited. To obtain the fruit in

full perfection, the plants must be started in a hot-bed.
a

610 MISCELLANEOUS VEGETABLES.

GUADALOUPE StrrieeD. Vil

Fruit nearly ovoid, smaller than the Round or Long Pur-
ple; skin white, streaked and variegated with red.

Lone Purrie. Trans.

The plants of this variety are of the height of the Round
Purple, but are subject to some variation in the color of the
branches and in the production of spines; flowers large, pur-
ple, with a spiny calyx ; the fruit is oblong, somewhat club-
shaped, six or eight inches in length, sometimes straight, but
often slightly bent; at maturity, the skin is generally deep-
purple, but the color varies much more than the Large
Round ; it is sometimes pale-purple, slightly striped, some-
times variegated with longitudinal, yellowish stripes, and
always more deeply colored on the exposed side.

It is early, of easy culture, hardy and productive, excellent
for the table, thrives well in almost any section of the Nor-
thern States, and, if started in a hot-bed, would perfect its
fruit in the Canadas.

New-York IMPROVED.

A sub-variety of the Large Round, producing the same
number of fruits, which are generally of a deeper color, and
average of larger size. ‘The leaves are often spiny; and, if
the variety is genuine, the plants will be readily distinguished
from those of the last named by their more dense or compact
habit of growth.

It is, however, comparatively late, and better suited to the
climate of the Middle States than to that of New England ;
though it is successfully cultivated in the vicinity of Boston,
Mass., by starting the plants in a hot-bed, and setting them in
a warm and sheltered situation.

EGG-PLANT. 611

Rounp Purpre. Trans.
Large Round Purple.

Plant from two to three feet high, branching, generally
tinged with purple, producing two and sometimes three
fruits ; the leaves are large, downy, oblong, lobed on the
borders, with scattered spines on the midribs; flowers large,
pale-purple, — the flower-stem and calyx invested with pur-
ple spines; the fruit is obovate, four or five inches in diame-
ter, six or seven inches deep, slightly indented at the apex,
and of a fine deep-purple when well matured, — specimens
sometimes occur slightly striped or rayed with yellowish-
green.

The American Large Purple, if not the same, is but an im-
proved form of this variety.

ScarLer-Fruirep Eae-Piant. Hov. Mag.

A highly ornamental variety, introduced from Portugal.
The plant attains the height of three feet, with leaves about
six inches long. In general appearance, it resembles the
Common Egg-plant ; but the fruit, which is about the size of
a hen’s egg, is of a beautiful scarlet.

It is rarely if ever used for food, but is principally cultivat-
ed for its peculiar, richly colored, and ornamental fruit, which
makes a fine garnish.

The variety is late, and comparatively tender. The seeds
should be started early in a hot-bed, and the plants grown in
a warm and sheltered situation.

Waitt Eac-Piant.

Fruit milk-white, egg-shaped, varying from three to five
inches in length, and from two inches and a half to three
inches and a half in diameter.

612 MISCELLANEOUS VEGETABLES.

It is. the earliest, hardiest, and most productive of all varie-
ties. The plants frequently produce five or six fruits each ;
but the first formed are generally the largest.

If sown in the open ground early in May, the plants will
often perfect a portion of their fruit; but they are most pro-
ductive when started in a hot-bed.

The fruit is sometimes eaten cooked in the manner of the
Purple varieties, but is less esteemed.

MARTYNIA.

Unicorn Plant. Gray. Martynia proboscidea.

A hardy, annual plant, with a strong, branching stem two
feet and a half or three feet high. The leaves are large,
heart-shaped, entire or undulated, downy, viscous, and of a
peculiar, musk-like odor when bruised or roughly handled ;
the flowers are large, bell-
shaped, somewhat two-
lipped, dull-white, tinged
or spotted with yellow
and purple, and produced
\ in long, leafless racemes,
or clusters ; the seed-pods
are green, very downy or
hairy, fleshy, oval, an inch
and a half in their great-
est diameter, and taper
comparatively

The Martynia. to a long,
slender, incurved horn, or beak. The fleshy, succulent
character of the pods is of short duration: they soon become
fibrous, the elongated beak splits at the point, the two parts
diverge, the outer green covering falls off, and the pod be-
comes black, shrivelled, hard, and woody. ‘The seeds are

OIL RADISH. 613

large, black, wrinkled, irregular in form, and retain their ger-
minative properties three years. ,

Sowing and Cultivation. —'The Martynia is of easy culti-
vation. As the plants are large and spreading, they should
be two feet and a half or three feet apart in each direction.
The seeds may be sown in April or May, in the open ground
where the plants are to remain; or a few seeds may be sown
in a hot-bed, and the seedlings afterwards transplanted.

Gathering and Use.—'The young pods are the parts of the
plant used. These are produced in great abundance, and
should be gathered when about half grown, or while tender
and succulent: after the hardening of the flesh, they are
worthless. They are used for pickling, and by many are
considered superior to the Cucumber, or any other vegetable
employed for the purpose.

OIL RADISH. Law.
Raphanus sativus.

A variety of the Common Radish, particularly adapted
for the production of oil, and distinguished by the name R.
sativus olifer, or Oil Radish. Its stems are dwarf, from a foot
and a half to two feet in height, much branched, spreading,
and produce more seed-pods than the Common Radish. It
is grown rather extensively in China for its oil; from whence
it has been introduced into and cultivated in some parts of
Europe: but it does not appear with any particular success,
though much has been said and written in its favor.

It seems best suited for southern latitudes, where it may be
sown in September, and harvested the following May or June:
but, in the northern portions of the United States, it will be
found too tender to withstand the winter; and the seed will
therefore require to be sown in spring.

614 MISCELLANEOUS VEGETABLES.

The oil is obtained from the seed, and is considered supe-
rior to rape-seed oil, but is extracted with greater difficulty.

OKRA, OR GUMBO.

Ocra. Hibiscus esculentus.

Okra is a half-hardy annual, from Central America. Stem
simple, sometimes branched at the top, and from two to six
feet in height, according to the variety ; the leaves are large,
palmate, deep-green; the flowers are large, five-petaled, yel-
lowish on the border, purple at the centre; the seed-pods are
angular, or grooved, more or less sharply pointed, an inch or
an inch and a half in diameter at the base, and from four to
eight inches in length; the seeds are large, round-kidney-
shaped, of a greenish-drab color, black or dark-brown at the
eye, and retain their power of germination five years.

Soil, Sowing, and Cultivation. — Okra may be raised in any
common garden soil, and is propagated by seeds sown in April
or May. The Dwarf varieties may be grown in rows two feet
apart, and a foot from each other in the rows; but the taller
sorts require a space of at least three feet between the rows,
and nearly two feet from plant to plant in the rows. Keep
the soil about the plants loose and open; and, in the process
of cultivation, earth up the stems slightly in the manner of
earthing pease. ‘The pods will be fit for use in August and
September.

It requires a long, warm season ; and is most productive
when started in a hot-bed, and grown in a warm, sheltered
situation.

Use. — The green pods are used while quite young, sliced

>>

in soups and similar dishes, to which they impart a thick, vis-
. rm

cous, or gummy consistency. ‘Thus served, they are esteemed

not only healthful, but very nutritious.

OKRA, OR GUMBO. 615

The ripe seeds, roasted and ground, furnish a palatable
substitute for coffee.
Varieties. —

Butst’s Dwarr Oxra. Count. Gent.

A variety recently introduced by Mr. Robert Buist, of
Philadelphia. Height two feet; being about half that of the
old variety. Its superiority consists in its greater productive-
ness, and the little space required for its development ; while
the fruit is of larger size and superior quality. It is said to
produce pods at every joint.

Dwarr OKRA.

Stem two feet and a half high, sometimes branched at the
top, but generally undivided ; leaves large, and, as in all
varieties, five-lobed ; flowers yellow, purple at the centre ;
pods erect, obtusely pointed,
nearly as large in diameter
as those of the Giant, but Bh
generally about five inches in sy
length.

It is the earliest of he gh Zz
Okras, and the best variety ¥
for cultivation in the Nor- S
thern and Eastern States. <—<c;

Between this and the Tall, <7 ie

or Giant, there are numerous (i-

~ oF

sub-varieties ; the result both \y

X\\\ x

of cultivation and climate.
The Tall sorts become dwarf- Dwarf Okra.

ish and earlier if long cultivated at the North; and the
Dwarfs, on the contrary, increase in height, and grow later,
if long grown in tropical climates.

616 MISCELLANEOUS VEGETABLES.

The seeds of all the sorts are similar in size, form, and
color.

PENDENT-PODDED.

The plants of this variety differ slightly, if at all, from
those of the Common or Dwarf Okra. It is principally, if
not solely, distinguished by the pendulous or drooping cha-
racter of its pods; those of all other sorts being erect.

Tat orn Giant OKRA.
White-podded.

Stem five to six feet in height; pods erect, sharply taper-
ing to a point, eight to ten inches in length, and about an
inch and a half in diameter near the stem or at the broadest
part.

With the exception of its larger size, it is similar to the
Dwarf; and, if long cultivated under the influence of short
and cool seasons, would probably prove identical.

It yields abundantly, but is best adapted to the climate of
the Middle and Southern States.

PEPPER.
Capsicum. Capsicum annuum.

Of the Capsicum there are many species, both annual and
perennial ; some of the latter being of a shrubby or woody
character, and from four to six feet in height. As they are
mostly tropical, and consequently tender, none but the annual
species can be successfully grown in open culture in the Mid-
dle States or New England.

The Capsicum annuum, or Common Garden-pepper, is a
native of India. The stalks vary in height from a foot to

PEPPER. 617

nearly three feet; the flowers are generally white or purple ;
the pods differ in a remarkable degree in size, form, color,
and acridness ; the seeds are yellow, nearly circular, flattened,
and, like the flesh or rind of the fruit, remarkable for their
intense piquancy,—nearly forty-five hundred are contained in
an ounce, and their vitality is retained five years.

Propagation and Cultivation. —'The plants are always pro-
pagated from seeds. Early in April, sow in a hot-bed, in
shallow drills six inches apart, and transplant to the open
ground when summer weather has commenced. The plants
should be set in warm, mellow soil, in rows sixteen inches
apart, and about the same distance apart in the rows; or, in
ordinary seasons, the following simple method may be adopt-
ed for a small garden, and will afford an abundant supply of
peppers for family use: When all danger from frost is past,
and the soil is warm and settled, sow the seeds in the open
ground, in drills three-fourths of an inch deep, and fourteen
inches apart; and, while young, thin out the plants to ten
inches apart in the rows. Cultivate in the usual manner, and
the crop will be fit for use early in September.

Use. —**'The pod, or fruit, is much used in pickles, season-
ings, and made dishes; as both the pod and seeds yield a
warm, acrid oil, the heat of which, being imparted to the
stomach, promotes digestion, and corrects the flatulency of
vegetable aliments. ‘The larger and more common sorts are
raised in great quantities, by market gardeners in the vicinity
of populous towns, for the supply of pickle-warehouses.”

Species and Varieties. —

BeEtui-PEPrPer.
Large Bell. Bull-nose.
Plant two feet and upwards in height, stocky and branch-
ing, the stem and branches often stained or clouded with

purple; leaves large, on long stems, smaller, smoother, and
78

618 MISCELLANEOUS VEGETABLES.

less sharply pointed, than those of the Squash-pepper; flowers
white, sometimes measuring nearly an inch and a half in
; diameter.

The pods, which are remarkably large, and
often measure nearly four inches deep and
three inches in diameter, are pendent, broad-
est at the stem, slightly tapering, and gene-
rally terminate in four obtuse, cone -like

| points. At maturity, the fruit changes to
Bell-pepper. brilhant, glossy, coral red.

The Bell-pepper is early, sweet and pleasant to the taste,
and much less acrid or pungent than most of the other sorts.
In many places, it is preferred to the Squash-pepper for pick-
ling, not only because of its mildness, but for its thick, fleshy,
and tender rind.

In open culture, sow in May, in drills sixteen inches apart,
and thin the plants to twelve inches in the drills.

In England, they are pickled as follows: The pods are
plucked while green, slit down on one side, and, after the
seeds are taken out, immersed in salt and water for twenty-
four hours; changing the water at the end of the first twelve.
After soaking the full time, they are laid to drain an hour or
two; put into bottles or jars; and boiled vinegar, after being
allowed to cool, poured over them till they are entirely coy-
ered. ‘The jars are then closely stopped for a few weeks,
when the pods will be fit for use. In this form, they have
been pronounced the best and most wholesome of all pickles.

Birp-Perrer. Vii.

Stem fifteen to eighteen inches high ; leaves very small ;
flowers white, about two-thirds of an inch in diameter ; pods
erect, sharply conical, an inch and three-quarters long, about
half an inch in diameter, and of a brilliant coral-red when
ripe.

PEPPER. 619

The variety is late. If sown in the open ground, some of
the pods, if the season be favorable, will be fit for use before
the plants are destroyed by frost; but few will be fully per-
fected unless the plants are started under glass.

The Bird-pepper is one of the most piquant of all varieties,
and is less valuable as a green pickle than many milder and
thicker-fleshed sorts. It is cultivated in rows fourteen inches
apart, and ten or twelve inches asunder in the rows. If sown
in the open ground, make the rows the same distance apart,
and thin the young plants to the same space in the rows.

The “ Cayenne Pepper-pot ” of commerce is prepared from
Bird-pepper in the following manner: “ Dry ripe peppers
well in the sun, pack them in earthen or stone pots, mixing
common flour between every layer of pods, and put all into
an oven after the baking of bread, that they may be tho-
roughly dried ; after which, they must be well cleansed from
the flour, and reduced to a fine powder. ‘To every ounce of
this, add a pound of wheat-flour, and as much leaven as is
sufficient for the quantity intended. After this has been
properly mixed and wrought, it should be made into small
cakes, and baked in the same manner as common cakes of
the same size; then cut them into small parts, and bake them
again, that they may be as dry and hard as biscuit, which,
being powdered and sifted, is to be kept for use.”

CAYENNE PEPPER.
C. frutescens.

The pods of this variety are quite small, cone-shaped,
coral-red when ripe, intensely acrid, and furnish the Cayenne
Pepper of commerce. Like the other species of the family,
it is of tropical origin; and being a perennial, and of a
shrubby character, will not succeed in open culture at the
North.

Both the green and ripe pods are used as pickles, and also

620 MISCELLANEOUS VEGETABLES.

for making Chili vinegar or pepper-sauce ; which is done by
simply putting a handful of the pods in a bottle, afterwards
filled with the best vinegar, and stopping it closely. In a few
weeks, it will be fit for use.

The process of preparing Cayenne Pepper is as follows.
The pods are gathered when fully ripe. <<‘ In India, they are
dried in the sun; but in cooler climates they should be dried
on a slow hot-plate, or in a moderately heated oven: they
are then pulverized, and sifted through a fine sieve, mixed
with salt, and, when dried, put into close, corked bottles, for
the purpose of excluding the air. ‘This article is subject to
great adulteration, flour being often mixed with it; and, still
worse, red lead, which is much of the same color, and greatly
increases the weight.

«« A better method is to dry the pods in a slow oven, split
them open, extract the seeds, and then pulverize them (the
pods) to a fine powder, sifting the powder through a thin
muslin sieve, and pulverizing the parts that do not pass
through, and sifting again, until the whole is reduced to the
finest possible state. Place the powder in air-tight glass
bottles ; but add no salt or other ingredient whatever.” —
MInt.

The pods of either of the long-fruited sorts, or those of
the Cherry-pepper, prepared as above, will furnish a quality
of “Cayenne” Pepper greatly superior to that ordinarily sold
by grocers, or even by apothecaries and druggists.

The larger and milder kinds, powdered in the same man-
ner, make a wholesome and pleasant grade of pepper of suf-
ficient pungency for a majority of palates.

CHERRY-PEPPER.
Capsicum cerasiforme.

Stem twelve to fifteen inches high, strong and branching ;
leaves comparatively small, long, narrow, and sharply point-

PEPPER. 621

ed; flowers white, three-fourths of an inch in diameter; pod,
or fruit, erect, nearly globular or cherry-form, and, at maturity,
of a deep, rich, glossy, scarlet color.

It is remarkable for its intense ah ey
piquancy; exceeding in this respect “VY
nearly all the annual varieties. oN

It is not so early as some of the
larger sorts ; but in favorable sea-
sons will perfect a sufficient portion
of its crop in the open ground, both
for seed and pickling. For the lat-
ter purpose, the peppers should be Cherry-pepper.
plucked while still green, put into a common jar or wide-
mouthed bottle, and vinegar added to fill the vessel. In a
few weeks, they will be fit for use.

When in perfection, the plants are very ornamental ; the
glossy, coral-red of the numerous pods presenting a fine
contrast with the deep-green foliage by which they are
surrounded.

A variety occurs with larger, more conical, and pendent
pods. ‘The plant is also much larger, and quite distinct in its
general character.

CHERRY-PEPPER.
Yellow-fruited.
This is a variety of the Red Cherry. The plants have the

same general habit, require the same treatment, and perfect
their fruit at the same season. There is little real difference
between the sorts, with the exception of the color of the
fruit ; this being clear yellow.

To preserve either of these varieties for use, in the dry
state, all that is necessary is to cut off the plants close to the
roots when the fruit is ripe, and hang them, with the fruit
attached, in any warm and dry situation. They will retain
their piquancy for years.

622 MISCELLANEOUS VEGETABLES.

Cuitt Perrer. Vil. -

Pods pendent, sharply conical, nearly two inches in length,
half an inch in diameter, of a brilliant scarlet when ripe, and
exceedingly piquant ; plant about eighteen inches high; leaves
numerous, of small size, and sharply pointed ; flowers white,
nearly three-fourths of an inch in diameter.

Sow in a hot-bed in April, and transplant to the open
ground in May, about fourteen inches apart in each direc-
tion. Requires a long, warm season.

Lone Rep PEPPER.

Fruit brilliant, coral-red, generally pendulous, sometimes
erect, conical, often curved towards the end, nearly four
inches in length, and from an inch to an inch and a
half in diameter; skin, or flesh, quite thin, and ex-
ceedingly piquant.

Stalk about two feet high ; foliage of medium
size, blistered and wrinkled ; flowers an inch in
diameter, white.

The variety yields abundantly, but attains its
greatest perfection when started in a hot-bed. The
ripe pods, dried and pulverized as directed for Cay-
enne Pepper, make an excellent substitute for that

Long Red .
Pepper. article.

The plants, with ripe fruit, are very ornamental.

Lone YELLow. Vil.

Ponds pendent, long, and tapering, three to four inches in
length, and about an inch in their greatest diameter. At
maturity, they assume a lively, rich, glossy yellow; and the
plants are then showy and ornamental.

Stem two feet and upwards in height, slightly colored with

PEPPER. 623

purple at the intersection of the branches and insertion of
the leaf-stems; leaves of medium size, smaller and paler
than those of the Long Red; flowers white, nearly an inch
in diameter. Like the last named, it is very piquant. It
is also late; and, to obtain the variety in perfection, the seed
should be started in a hot-bed in April.

PurPLtE or BriuE Poppep.
Black-podded.

Fruit erect, on long stems, bluntly cone-shaped, two inches
and a half in length, and a half or three-fourths of an inch
in diameter at the broadest part. Before maturity, the skin is
green or reddish-green, clouded or stained with black or pur-
plish-brown ; but, when ripe, changes to rich, deep, indigo-
blue.

Plant two feet or upwards in height, more erect and less
branched than other varieties, and much stained with pur-
ple at the intersection of the branches and at the insertion
‘of the leaf-stems ; leaves of medium size, or small, long,
and sharply pointed; leaf-stems long, deep-green; flowers
white, tipped with purple, about three-fourths of an inch in
diameter ; flower-stems long, purple.

A rare, richly colored, and beautiful pepper, but not cul-
tivated or of much value as an esculent. For its full per-
fection, a long, warm season is requisite. The plants should
be started in a hot-bed in March or April, and transplanted
in May to the open ground, fifteen inches apart.

Qutncre-PEPPER.
Piment cydoniforme. Vil.
This variety is similar to the Sweet Spanish ; but the fruit
is rather longer, and its season of maturity is somewhat later.
Its flavor is comparatively mild and pleasant ; but, like the

624 MISCELLANEOUS VEGETABLES.

Sweet Spanish, it is not generally thick-fleshed. At maturity,
the fruit is a brilliant coral-red.

Rounp or LarGE Rep CHERRY-PEPPER.
Rond. Vil. Cerise grosse.

This is but a sub-variety of the Common Red Cherry-pep-
per, differing only in its larger size.
It is quite late, and should be started in a hot-bed.

SquasH-PEPPER.
Tomato-shaped.

Fruit compressed, more or less ribbed, about two inches
and three-quarters in diameter, and two inches in depth;
skin smooth and glossy,—when ripe, of a brilliant coral-red ;
flesh thick, mild and pleasant to the taste, though possessing
more piquancy than the Large Bell or Sweet Spanish.

Plant about two feet high, stout and branching ; leaves
broad and large ; flowers white, an inch and a quarter in
diameter ; fruit drooping, the fruit-stem short and thick.

The Squash-pepper is extensively grown for the market,
and is most in use in the pickle warehouses of the Eastern
and Middle States. In field-culture, the plants are started in
hot-beds in April, and, after the beginning of summer weather,
transplanted to the open ground, fourteen to eighteen inches
apart, according to the quality of the soil. The fruit is gene-
rally sold by weight; and an acre of land, in a fair state of
cultivation, will yield about three tons,—a bushel of the
thick-fleshed sort weighing nearly thirty-two pounds. An
excellent pickle may be made by preparing the peppers in
the manner directed for the Bell variety.

As grown by different market-men and gardeners, there are
several sub-varieties of the Squash-pepper, differing both in
form and in the thickness of the flesh ; the latter quality,

PEPPER. 625

however, being considered of the greater importance, as the
thick-fleshed sorts not only yield a greater weight to the acre,
but are more esteemed for the table.

The Squash-pepper succeeds well when sown in the open
ground in May, in drills fourteen inches apart. ‘The plants
should be ten or twelve inches apart in the rows; for, when
grown too closely, they are liable to draw up, making a weakly,
slender growth, and yield much. less than when allowed suffi-
cient space for their full development. Low-growing, stocky,
and branching plants are the most productive.

Sweet MountTAIn PEPPER.

This variety resembles the Large Bell, if it is not identical.
The Sweet Mountain may be somewhat larger; but, aside from
this, there is no perceptible difference in the varieties.

SwEET SPANISH.
Piment monstreux. Vil.

Fruit obtusely conical, often four inches in length, and
nearly three inches in diameter, — brilliant glossy scarlet at
maturity; stem strong and sturdy, two feet or more in height;
leaves large, but narrower than those of the Large Bell;
flowers white, and of large size, — usually an inch and a half
in diameter; fruit sometimes erect, but generally drooping.

Though one of the largest varieties, the Sweet Spanish is
also one of the earliest. ‘The flesh is sweet, mild, and plea-
sant; and the variety is much esteemed by those to whom the
more pungent kinds are objectionable. When prepared in
the same form, it makes a pickle equally as fine as the Large
Bell.

The Sweet Spanish Pepper succeeds well if sown in the
open ground in May. Make the rows sixteen inches apart,

and thin the plants to a foot apart in the rows.
79

626 MISCELLANEOUS VEGETABLES.

YELLOW SquasH-PEprerR. Vil.
Yellow Tomato-formed.

Fruit similar in form to the Squash-pepper, but of smaller
size, erect or pendulous; orange-yellow at maturity.

The variety is later than the last named ; much less pro-
ductive ; and, for pickling, is comparatively not worthy of
cultivation.

RHUBARB.
Pie-plant. Rheum sp. et var.

This is a hardy, perennial plant, cultivated almost exclu-
sively for its leaf-stalks. Its general character may be de-
scribed as follows: Root-leaves large, round-heart-shaped,
deep-green, and more or less prominently blistered ; leaf-
stems large, succulent, furrowed, pale-green, often stained or
finely spotted with red, varying from two to three inches in
diameter at the broadest part, and from a foot to three feet
in length. ‘The flower-stalk is put forth in June, and is from
five to seven feet in height, according to the variety ; the
flowers are red or reddish-white, in erect, loose, terminal
spikes; the seeds are brown, triangular, membranous at the
corners, and retain their germinative properties three years.

Soil and Cultivation. — Rhubarb succeeds best in deep,
somewhat retentive soil: the richer its condition, and the
deeper it is stirred, the better; as it is scarcely possible to
cultivate too deeply, or to manure too highly.

It may be propagated by seeds, or by a division of the roots ;
the latter being the usual method. When grown from seeds,
the plants not only differ greatly in size and quality, but are
much longer in attaining a growth suitable for cutting.

“Whether grown from seed, or increased by a division of
the roots, a deep, rich soil, trenched to the depth of two or
even three feet, is required to insure the full development of

RHUBARB. 627

the leaf-stalks ; for upon their size, rapidity of growth, and
consequent tenderness of fibre, much of their merit depends.
The seed should be sown in April, in drills a foot asunder ;
thinning the plants, when a few inches high, to nine inches
apart. In the autumn or spring following, they will be fit for
transplanting in rows three feet asunder, and the plants set
three feet apart. If propagated by dividing the roots, it may
be done either in autumn or spring ; the same distance being
given to the sets that is allowed for seedling plants. As, how-
ever, some of the varieties grow to a much larger size than
others, a corresponding distance should be accorded them,
extending to five feet between the rows, and three feet from
plant to plant.

«The plants should be set out singly, and not in threes, as
is so often done. For the first year, the ground between the
rows may be cropped with lettuce, turnips, beans, or similar
low-growing crops ; but, after the second year, the leaves will
cover the whole space, and require it also for their full deve-
lopment.” — M<¢Int.

After- Culture. — This consists in keeping the soil well en-
riched, open, and clear of weeds; and in breaking over the
flower-stalks, that they may not weaken the roots, and conse-
quently reduce the size and impair the quality of the leaf-
stalks. |

Gathering the Crop. — “This is usually done in spring ;
commencing as soon as the stalks have attained a serviceable
size. No leaves, however, should be plucked the first year,
and only a few of the largest and first formed during the
second ; and this plucking should not be made too early in
the season, because, in that case, the plants would be weak-
ened. From the third year, as long as the roots or planta-
tions last, it may be gathered with freedom. A plantation in
good soil, and not overmuch deprived of its foliage, will last
from ten to fifteen years.

«< When the leaves are about half expanded, they may be
plucked for use; but, when the largest returns are expected

628 MISCELLANEOUS VEGETABLES.

(as in the case of market-gardens), they should be allowed to
attain their full size. In removing them, they should be
pulled off close to the base, and not cut, to prevent an un-
necessary escape of sap, which, in all succulent plants, flows
more copiously from a clean cut than from one slightly lace-
rated or torn. The foot-stalks should then be separated from
the leaves, and tied up in bundles of suitable size for mar-
ket.” — M¢Int.

Rhubarb is sometimes blanched. This may be effected
without removing the plants, by means of sea-kale pots, or
by empty casks open at the top, put over the crowns in March.
It can, however, be more perfectly done by taking up the
roots, and placing them in some dark place, with a tempera-
ture of 55° or 60°; where they should be slightly covered
with soil to prevent them from drying. When so treated,
they are much more tender, crisp, and delicate than when
grown exposed to the sun and air: but the quality is greatly
impaired; the pulp, though somewhat acid, being generally
comparatively flavorless.

Use. — As before remarked, it is cultivated for its leaf-
stalks ; which are used early in the season, as a substitute for
fruit, in pies, tarts, and similar culinary preparations. When
fully grown, the expressed juice forms a tolerably palatable
wine, though, with reference to health, of doubtful proper-
ties. ‘As an article of commercial importance in the vege-
table markets, it is of very recent date. In 1810, Mr. Joseph
Myatts, of Deptford, England, long known for his successful
culture of this plant, sent his two sons to the borough-market
with five bunches of Rhubarb-stalks, of which they could sell
but three.” It is now disposed of by the ton, and many acres
in the vicinity of nearly all large towns and cities are devoted
exclusively to its cultivation.

Varieties. —These are very numerous, as they are readily
produced from the seed ; but the number really deserving of
cultivation is comparatively limited. Old kinds are constant-
ly giving place to new, either on account of superior earliness,

RHUBARB. 629

size, productiveness, or quality. ‘The following are the promi-
nent sorts cultivated : —

CAHOON.

Leaves remarkably large, often broader than long, and
more rounded than those of most varieties; stalk short and
thick, — if well grown, measuring from twelve to sixteen
inches in length, and three inches or more in diameter ; skin
thick, uniformly green.

Its remarkable size is its principal recommendation. The
texture is coarse, the flavor is harsh and strong, and it is
rarely employed for culinary purposes.

In some localities, it is cultivated to a limited extent for
the manufacture of wine; the juice being expressed from the
stalks, and sugar added in the ratio of three pounds and a
half to a gallon. ‘This wine, though quite palatable, has lit-
tle of the fine aroma of that made from the grape; and, if
not actually deleterious, is much less safe and healthful. Any
of the other varieties may be used for the same purpose ; the
principal superiority of the Cahoon consisting in its larger
stalks, and consequently its greater product of juice.

Downina’s CoLossAL.

A large variety, nearly of the size of Myatt’s Victoria. It
is described as being less acid than the last named, and of a
fine, rich, aromatic flavor.

Earzty Prince IMPERIAL.

Stalks of medium size ; recommended by D. T. Curtis,
Esq., Chairman of the Vegetable Committee of the Massa-
chusetts Horticultural Society, as in all respects the best
flavored of any variety ever tested ; and commended for gene-
ral cultivation, as particularly adapted to the wants of the
family, if not to the wishes of the gardener, to whom size and

630 MISCELLANEOUS VEGETABLES.

productiveness are more than flavor. It invariably turns red
in cooking, which makes it preferable for the table as a sauce.
When cooked, it is of the color of currant-jelly, and re-
markably fine flavored.

In 1862, it received the first prize of the Massachusetts
Horticultural Society, as the best for family use.

Evrorp. Thomp.
Buck’s Rhubarb.

An early sort, well adapted for forcing. The stalks are
rather slender, covered with a thin skin of a bright-scarlet
color ; and their substance throughout is of a fine red, which
they retain when cooked, if not peeled,—a process which,
owing to the thinness of the skin, is not considered necessary.
Even when grown in the dark, the stalks still preserve the
crimson tinge. It was raised from the seed of Rheum undu-
latum.

HawkeE’s CHAMPAGNE.

A new variety, said to equal the Prince Albert in earliness,
and also to be of a deeper and finer color, and much more
productive. It forces remarkably well; is hardy in open cul-
ture; and commands the highest market prices, both from its
great size, and fine, rich color.

Mrrcuei’s Royan Arsert. Thomp.

Stalks large, red, and of excellent flavor. Early and pro-
lifiec.
Myatt’s Linn vs.
Linneus.
A medium-sized or comparatively small variety, recently

introduced. Besides being the earliest of all, and remark-
ably productive as well as high flavored, and possessing little

RHUBARB. 631

acidity, it has a skin so thin, that removing it is hardly neces-
sary ; and its pulp, when stewed, has the uniform consistence
of baked Rhode-Island Greenings ; and it continues equally
crisp and tender throughout the summer and early autumn.”
One of the best sorts for a small garden or for family use.

Myatt’s Vicrorta.
Victoria.

Leaves large, broader than long, deep-green, blistered on
the surface, and much waved or undulated on the borders.
Leaf-stalks very large, varying from two inches and a half to
three inches in their broadest diameter, and frequently mea-
suring upwards of two feet and a half in length: the weight
of a well-developed stalk, divested of the leaf, is about two
pounds. ‘They are stained with red at their base, and are
often reddish, or finely spotted with red, to the nerves of the
leaf.

It has rather a thick skin, is more acid than many other
varieties, and not particularly high flavored: but no kind is
more productive ; and this, in connection with its extraordi-
nary size, makes it not only the most salable, but one of the
most profitable, kinds for growing for the market.

It requires a deep, highly-manured soil; and the roots
should be divided and reset once in four or five years. It is
about a fortnight later than the Linneus.

NEPAL.
Rheum Australe. Zhomp. Rheum Emodi.

The leaf-stalks attain an immense size, but are unfit for use
on account of their strongly purgative properties: but the
leaves, which are frequently a yard in diameter, are useful in
covering baskets containing vegetables or fruit ; and for these
the plant is sometimes cultivated.

632 MISCELLANEOUS VEGETABLES.

Tonotsk RHUBARB.
Early Red Tobolsk.

Leaves comparatively small; leaf-stalks below medium size,
stained with red at the base. It is perceptibly less acid than
most varieties, and remarkable for fineness of texture and deli-
cacy of flavor.

SUNFLOWER.
Tall Sunflower. Annual Sunflower. Helianthus annuus.

Stem from five to eight feet or more in height ; leaves
heart-shaped, rough, three-nerved ; flowers very large, ter-
minal, nodding ; the seeds are large, ovoid, angular, or com-
pressed, nearly black, sometimes striped with white, and retain
their germinative properties five years.

The plant is a native of South America.

Dwarr SunFLowER. Law.
H. Indicus.

This species, which was introduced from Egypt, differs from
the last principally in its more dwarfish habit of growth, but
also in being less branched. ‘The flowers are much smaller,
and generally of a lighter color.

Soil and Cultivation. —The Sunflower will thrive in almost
any soil or situation, but succeeds best on land adapted to the
growth of Indian Corn. It is always grown from seed, which
should be sown in April, or the beginning of May, in drills
three feet apart. When the plants are well up, they should
be thinned to a foot asunder, and afterwards cultivated in the
usual manner; stirring the ground occasionally, and keeping
the plants free from weeds. The flowers appear in July,
and the seeds ripen in August and September. The central

TOBACCO. 633

flower is first developed ; attains a larger size than any that
succeed it; and ripens its seeds in advance of those on the
side-branches. The heads of seeds should be cut as they
successively mature, and spread in a dry, airy situation for
three or four weeks; when the seeds will become dry and
hard, and can be easily rubbed or threshed out.

Use. — “The seeds of both species yield an oil little in-
ferior to that of the Olive for domestic purposes, and which is
also well adapted for burning. In Portugal, the seeds are
made into bread, and also into a kind of meal. ‘They are
also sometimes roasted, and used as a substitute for coffee ;
but the purpose for which they seem best adapted is the feed-
ing of domestic fowls, pheasants and other game. The
greatest objection to its culture is, that. it is a most impoverish-
ing crop, particularly the Large or Common Tall species.” —

M: Int.

10 BA © CO:
Nicotiana, sp.

All the species and varieties of Tobacco in common culti-
vation are annuals; and most, if not all, are natives of this
continent. ‘Like other annual plants, it may be grown in
almost every country and climate, because every country has a
summer ; and that is the season of life for all annual plants.
In hot, dry, and short summers, like the northern summers
of Europe or America, Tobacco-plants will not attain a large
size ; but the Tobacco produced will be of:delicate quality and
good flavor. In long, moist, and not very warm summers,
the plants will attain a large size, — perhaps as much so as in
Virginia ; but the Tobacco produced will not have that supe-
rior flavor, which can only be given by abundance of clear
sunshine, and free, dry air. By a skilful manufacture, and

probably by mixing the Tobacco of cold countries with that
80

654 MISCELLANEOUS VEGETABLES.

of hot countries, by using different species, and perhaps by
selecting particular varieties of the different species, the de-
fects in flavor arising from climate may, it is likely, be greatly
remedied.”

The species and varieties are as follow : —

Connecticut SEED-LEAF.
Peach-leaf. Virginia Tobacco. Nicotiana tabacum.

Leaves oblong, regularly tapering, stemless and clasping,
eighteen inches to two feet long, and from nine to twelve
inches in diameter.
When fully deve-
loped, the stem of
the plant is erect
and strong, five feet
high, and separates
near the top into
numerous, some-
what open, spread-
ing branches ;_ the
flowers are large, tu-
bular, rose-colored,
and quite showy
and ornamental ;
the capsules are
ovoid, or somewhat
conical, and, if well
grown, nearly half
an inch in their
greatest diameter ;
the seeds, which
are produced in

Connecticut Seed-leaf. gr e at abundance,
are quite small, of a brownish color, and retain their germi-
native properties four years.

TOBACCO. 655

This species is extensively cultivated throughout the Mid-
dle and Southern States, and also in the milder portions of
New England. In the State of Connecticut, and on the
banks of the Connecticut River in Massachusetts, it is a
staple product ; and in some towns the value of the crop
exceeds that of Indian Corn, and even that of all the cereals
combined.

GUATEMALA TOBACCO.

A variety with white flowers. In other respects, similar to
the foregoing.

Numerous other sorts occur, many of which are local, and
differ principally, if not solely, in the size or form of the
leaves. One of the most prominent of these is the Broad-
leaved, which is considered not only earlier and more pro-
ductive, but the best for manufacturing.

Propagation. —It is propagated by seeds sown annually.
Select a warm, rich locality in the garden ; spade it thoroughly
over; pulverize the surface well; and the last of April, or
beginning of May, sow the seeds thinly, broadcast ; cover with
a little fresh mould, and press it well upon them either by
the hoe or back of the spade. As they are exceedingly
minute, much care is requisite in sowing, especially that
they should not be too deeply covered. When the plants
appear, keep them clear of weeds, and thin them out suffi-
ciently to allow a free growth. A bed of seedlings nine or
ten feet square will be sufficient for an acre of land. If pre-
ferred, the plants may be raised in drills eight inches apart,
slightly covering the seeds, and pressing the earth firmly over
them, as above directed. When the seedlings are four or five
inches high, they are ready for transplanting.

Soil and Cultivation. — Tobacco requires a warm, rich soil,
not too dry or wet; and, though it will succeed well on recently
turned sward or clover-turf, it gives a greater yield on land that
has been cultivated the year previous, as it is less liable to be

636 MISCELLANEOUS VEGETABLES.

infested by worms, which sometimes destroy the plants in the
early stages of their growth. The land should be twice
ploughed in the spring; first as soon as the frost will permit,
and again just previous to setting. Pulverize the surface
thoroughly by repeated harrowing and rolling, and it will be
ready to receive the young plants. ‘The time for transplant-
ing is from the Ist to the 20th of June; taking advantage of
a damp day, or setting them immediately after a rain. If the
ground is not moist at the time of transplanting, it will be
necessary to water the plants as they are set.

“The ground should be marked in straight rows three feet
apart, and slight hills made on these marks two feet and a
half apart; then set the plants, taking care to press the earth
firmly around the roots. As soon as they are well established,
and have commenced growing, run a cultivator or horse-hoe
between the rows, and follow with the hand-hoe ; resetting
where the plants are missing. ‘lhe crop should be hoed at
least three times, at proper intervals; taking care to stir the
soil all over.

«When the plants begin to flower, the flower-stem should
be broken or cut off; removing also the suckers, if any ap-
pear; leaving from twelve to sixteen leaves to be matured.”

Harvesting and Curing. —In ordinary seasons, the crop
will be ready for harvesting about the beginning of Septem-
ber; and should all be secured by the 20th of the month, or
before the occurrence of frost. The stalks must be cut at the
surface of the ground, and exposed long enough to the sun to
wilt them sufficiently to prevent breaking in handling. ‘They
should then be suspended in a dry, airy shed or building, on
poles, in such a manner as to keep each plant entirely sepa-
rate from the others, to prevent mouldiness, and to facili-
tate the drying by permitting a free circulation of the air.
Thirty or forty plants may be allowed to each twelve feet of
pole. ‘The poles may be laid across the beams, about sixteen

inches apart.

TOBACCO. 637

«When erected for the purpose, the sheds are built of suf-
ficient height to hang three or four tiers; the beams being
about four feet apart, up and down. In this way, a building
forty feet by twenty-two will cure an acre and a half of To-
bacco. The drying-shed should be provided with several
doors on either side, for the free admission of air.”

When the stalk is well dried (which is about the last of
November or beginning of December), select a damp day,
remove the plants from the poles, strip off the leaves from
the stalk, and form them into small bunches, or hanks, by
tying the leaves of two or three plants together, winding a
leaf about them near the ends of the stems; then pack down
while still damp, lapping the tips of the hanks, or bunches, on
each other, about a third of their length, forming a stack with
the buts, or ends, of the leaf-stems outward; cover the top
of the stack, but leave the ends or outside of the mass ex-
posed to the air. In cold weather, or by mid-winter, it will
be ready for market ; for which it is generally packed in damp
weather, in boxes containing from two to four hundred
pounds.

A fair average yield per acre is from fourteen to eighteen
hundred pounds.

To save Seed. —* Allow a few of the best plants to stand
without removing the flowering-shoots. In July and August,
they will have a fine appearance ; and, if the season be favor-
able, each plant will produce as much seed as will sow a
quarter of an acre by the drill system, or stock half a dozen
acres by transplanting.” <A single capsule, or seed-pod, con-
tains about a thousand seeds.

GREEN TOBACCO.
Turkish Tobacco. Nicotiana rustica.

Leaves oval, from seven to ten inches long, and six or seven
inches broad, produced on long petioles. Compared with the

638 MISCELLANEOUS VEGETABLES.

preceding species, they are much small-
er, deeper colored, more glossy, thicker,
and more succulent. When fully.grown,
the plant is of a pyramidal form, and
about three feet in height. The flow-
ers are numerous, greenish-yellow, tu-
bular, and nearly entire on the borders ;
the seed-vessels are ovoid, more de-
pressed at the top than those of the
Connecticut Seed-leaf, and much more
prolific ; seeds small, brownish.

The Green Tobacco is early, and
remarkably hardy, but not generally
considered worthy of cultivation in lo-
calities where the Connecticut Seed-
leaf can be successfully grown. It is
well adapted to the northern parts of New England and the
Canadas; where it will almost invariably yield an abundance
of foliage, and perfect its seeds.

“Tt is very generally cultivated, almost to the exclusion of
the other species, in the north of Germany, Russia, and Swe-
den, where almost every cottager grows his own Tobacco for
smoking. It also seems to be the principal sort grown in
Ireland.”

There are several varieties, among which may be mentioned
the Oronoco and the Negro-head, both of which have the
hardiness and productiveness common to the species, but are
not considered remarkably well flavored.

The plants should be started in spring; and transplanted as
directed for the Connecticut Seed-leaf; but, on account of its
smaller size and habit, two feet, or even twenty inches, between

Green Tobacco.

the plants, will be all the space required.

TOMATO. 639

TO NATO:
Love-apple. Solanum J ycopersicum.

The Tomato is a native of Sovth America. It is a half-
hardy annual, and is said to have been introduced into Eng-
land as early as 1596. For a long period, it was very little
used ; and the peculiar, specific term, lycopersicum, derived
from lykos, “ wolf,” and persicon, “a peach” (referring to the
beautiful but deceptive appearance of the fruit), more than
intimates the kind of estimation in which it was held.

It first began to be generally used in Italy, subsequently in
France, and finally in England. In this country, its cultiva-
tion and use may be said to have increased fourfold within the
last twenty years; and it is now so universally relished, that
it is furnished to the table, in one form or another, through
every season of the year. Toa majority of tastes, its flavor
is not at first particularly agreeable ; but, by those accustomed
to its use, it is esteemed one of the best, as it is also reputed to
be one of the most healthful, of all garden vegetables.

When fully grown, the Tomato-plant is from four to seven
feet and upwards in height or length, with a branching, irre-
gular, recumbent stem, and dense foliage. The flowers are
yellow, in branching groups, or clusters; the fruit is red,
white, or yellow, and exceedingly variable in size and form ;
the seeds are lens-shaped, yellowish-white, or pale-gray, —
twenty-one thousand are contained in an ounce, and they
retain their vitality five years.

Propagation. —'The 'Tomato is raised from seeds, which
should be sown in a hot-bed in March, or in the open ground
as soon as the frost will permit. As the plants, even in the
most favorable seasons, seldom perfectly mature their full
crop, they should be started as early and forwarded as rapidly
as possible, whether by hot-bed or open-air culture. If the
seeds are sown in a hot-bed, the drills should be made five
inches apart, and half an inch deep. When the plants are

640 MISCELLANEOUS VEGETABLES.

two inches high, they should be removed to another part of
the bed, and pricked out four or five inches apart, or removed
into small pots, allowing a single plant to a pot. They are
sometimes twice transplanted, allowing more space or a larger
pot at each removal; by which process, the plants are ren-
dered more sturdy and branching than they become by being
but once transplanted.

As early in May as the weather is suitable, the plants may
be set in the open ground where they are to remain, and
should be three feet apart in each direction; or, if against a
wall or trellis, three feet from plant to plant. Water freely
at the time of transplanting, shelter from the sun for a few
days or until they are well established, and cultivate in the
usual form during summer.

If sown in the open ground, select a sheltered situation,
‘pulverize the soil finely, and sow a few seeds in drills, as
directed for the hot-bed. This may be done in November
(just before the closing-up of the ground), or the last of March,
or first of April. In May, when the plants are three or four
inches high, transplant to where they are to remain, as before
directed. :

In gaidens where tomatoes have been cultivated, young
plants often spring up abundantly from the seeds of the
decayed fiuit of the preceding season. ‘These, if transplanted,
will succeed as well, and frequently produce fruit as early, as
plants from the hot-bed or nursery-bed.

Sufficient plants for the garden of a small family may be
started with little trouble by sowing a few seeds in a garden-
pan or large flower-pot, and placing it in a sunny window of
the sitting-room or kitchen. If the seed is sown in this
manner about the middle or 20th of March, the plants will
be of good size for setting by the time the weather will be
suitable for their removal.

Forcing the Crop.—*'The ripening of the fruit may be
hastened by setting the plants against a south wall or close
fence. As the plants increase in size, they must be nailed

TOMATO. 641

or otherwise attached to the wall or fence; and, if the weather
be dry, liberally watered. When the two first trusses of
bloom have expanded over each shoot, the shoot should be
stopped by pinching off the portion which is beyond the leaf
above the second truss, and no more lateral shoots should be
suffered to grow; but the leaves must be carefully preserved,
especially those near the trusses of bloom. ‘The number of
shoots on each plant will vary according to the strength and
vigor of the particular plant; but three or four will be quite
enough, leaving about half a dozen trusses of fruit.

«‘ As the fruit ripens, it must be well exposed to the sun.
There will be nothing gained by allowing a great many fruit
to ripen. The number above given will be sufficient, and the
tomatoes will be much earlier and larger than if they were
more numerous.”

Culture and Training.
A convenient, simple, and
economical support for the
plants may be made from
three narrow hoops, —
one twelve, another fif-
teen, and the third eight-
een or twenty inches in
diameter, — and attach-
ing them a foot from each
other to three stakes about
four feet in length; pla-
cing the lower hoop so
that it may be about ten
inches from the surface
of the ground after the
stakes are driven. The
adjoining figure illustrates

this method of training.

It secures abundance of Hoop-training of the Tomato.
81

642 MISCELLANEOUS VEGETABLES.

light, free access of air, and, in skilful hands, may be made
quite ornamental.

Or a trellis may be cheaply formed by setting common
stakes, four feet in
length, four feet
apart, on a line with
the plants, and nail-
ing laths, or narrow
strips of deal, from
stake to stake, nine
inches apart on the
stakes ; afterwards
attaching the plants
by means of bass,
or other soft, fibrous
material, to the
trellis, in the man-
ner of grape -vines
or other climbing
plants. By either

a of these methods,
the plants not only present a neater appearance, but the
ripening of the fruit is facilitated, and the crop much more
conveniently gathered when required for use.

The French mode of raising tomatoes is as follows: ‘ As
soon as a cluster of flowers is visible, they top the stem down
to the cluster, so that the flowers terminate the stem. The
effect is, that the sap is immediately impelled into the two
buds next below the cluster, which soon push strongly, and
produce another cluster of flowers each. When these are
visible, the branch to which they belong is also topped down
to their level; and this is done five times successively. By
this means, the plants become stout, dwarf bushes, not above
eighteen inches high. In order to prevent their falling over,
sticks or strings are stretched horizontally along the rows, so

TOMATO. 643

as to keep the plants erect. In addition to this, all laterals
that have no flowers, and, after the fifth topping, all late-
rals whatsoever, are nipped off. In this way, the ripe sap is
directed into the fruit, which acquires a beauty, size, and ex-
cellence unattainable by other means.” — Gard. Chron.

Varieties. — These are quite numerous. Some are merely
nominal, many are variable or quite obscure, and a few appear
to be distinct, and, in a degree, permanent. ‘The principal
are as follow : —

AppLE-ToMATO.
Apple-shaped.

Fruit somewhat flattened, inclining to globular, depressed
about the stem, but smooth and regular in its general outline.
The size is quite variable; but, if well grown, the average
diameter is about two inches and a half, and
the depth two inches. Skin deep, rich crim-
son; flesh bright-pink, or rose-color, — the
rind being thick and hard, and not readily
reduced to a pulp when cooked.

The Apple-tomato is early, hardy, pro- li
ductive, keeps well, and, for salad and certain ADE ON
forms of cookery, is much esteemed ; but it is more liable to
be hollow-hearted than any other of the large varieties.

In form, as well as in the thick, tough character of its rind,
it resembles the Bermuda.

BERMUDA.

This is a red or rose-colored, apple-formed sort, exten-
sively imported from Bermuda into the Middle and Northern
States in May and the early summer months.

Like the preceding variety, it varies considerably in size,
— some specimens measuring little more than an inch in dia-
meter; while others from the same plant, matured at nearly
the same season, frequently exceed a diameter of two inches

and a half.

644 MISCELLANEOUS VEGETABLES.

It possesses a thick, rather tough rind, which rarely becomes
pulpy in the process of cooking; and, besides, is quite light
and hollow-hearted. In size and form, it somewhat resem-
bles the Apple-tomato. When cultivated in New England
or the Middle States, it has little merit, either for its produc-
tiveness or early maturity.

FEJEE.

Fruit quite large, red, often blushed or tinged with pink-
ish-crimson, flattened, sometimes ribbed, often smooth, well
filled to the centre; flesh pink, or pale-red, firm, and well fla-
vored; plant hardy, healthy, and a strong grower.

Seeds received from different reliable sources, and recom-
mended as being strictly true, produced plants and fruit in no
respects distinguishable from the Perfected.

Fic-Tomaro.
Red Pear-shaped Tomato.

A small, red, pyriform or pear-shaped sort, measuring from
an inch and a quarter to an inch and a half in length, and
nearly an inch in its broadest diameter. Flesh
pale-red, or pink, very solid and compact, and
generally completely filling the centre of the
fruit.

Like the Plum-tomato, it is remarkably uni-

Fig-tomato. form in size, and also in shape; but it is little
used except for preserving, — other larger varieties being
considered more economical for stewing, making catchup, and

like purposes.

The variety is usually employed for making tomato-figs,
which are thus prepared : —

«Pour boiling water over the tomatoes, in order to remove
the skin; after which, weigh, and place in a stone jar, with

TOMATO. 645

as much sugar as tomatoes, and let them stand two days;
then pour off the sirup, and boil and skim it till no scum
rises ; pour it over the tomatoes, and let them stand two days
as before; then boil, and skim again. After the third time,
they are fit to dry, if the weather is good; if not, let them
stand in the sirup until drying weather. Then place them
on large earthen plates, or dishes, and put them in the sun
to dry, which will take about a week; after which, pack them
down in small wooden boxes, with fine, white sugar between
every layer. Tomatoes prepared in this manner will keep for

years.” — Mrs. Eliza Marsh, in Hov. Mag.

Giant Tomato. Hov. Mag.
Mammoth.

An improyed variety of the Common Large Red, attaining
a much larger size. Fruit comparatively solid, bright-red,
sometimes smooth, but generally ribbed, and often exceedingly
irregular; some of the larger specimens seemingly composed
of two or more united together. The fruit is frequently pro-
duced in masses or large clusters, which clasp about the
stem, and rest so closely in the axils of the branches as to
admit of being detached only by the rending asunder of the
fruit itself; flesh pale-pink, and well flavored.

Like most of the other varieties, the amount of product is
in a great degree dependent on soil, culture, and season.
Under favorable conditions, twenty-five pounds to a single
plant is not an unusual yield; single specimens of the fruit
sometimes weighing four and even five or six pounds.

The Giant Tomato is not early, and, for the garden, perhaps
not superior to many other kinds; but for field-culture, for
market, for making catchup in quantities, or for the use of
pickle-warehouses, it is recommended as one of the best of all
the sorts now cultivated.

646 MISCELLANEOUS VEGETABLES.

GRAPE OR CrusrEeR ‘ToMATO.
Solanum sp.

This variety, or more properly species, differs essentially in
the character of its foliage, and manner of fructification, from
the Garden Tomato. ‘The leaves are much smoother, thinner
in texture, and have little of the musky odor peculiar to the
Common Tomato-plant. The fruit is nearly globular, quite
small, about half an inch in diameter, of a bright-scarlet
color, and produced in leafless, simple, or compound clus-—
ters, six or eight inches in length, containing from twenty to
sixty berries, or tomatoes ; the whole having an appearance
not unlike a large cluster, or bunch of currants.

The plants usually grow about three feet in height or
length ; and, in cultivation, should be treated in all respects
like those of other varieties. Flowers yellow, and compara-
tively small. arly.

Though quite ornamental, it is of little value in domestic
economy, on account of its diminutive size.

LArGE Rep Tomato.

Fruit sometimes smooth, often irregular, flattened, more or
less ribbed; size large, but varied much by soil and cultivation,
—well-grown specimens are from
three to four inches in diameter, two
inches and a half in depth, and
weigh from eight to twelve ounces ;
skin smooth, glossy, and, when ripe,
of a fine red color; flesh pale-red,
or rose-color, —the interior of the

fruit being comparatively well filled ;

Large Red Tomato.

flavor good.
Not early, but one of the most productive of all the varie-
ties; the plants, when properly treated, producing from
twelve to fifteen pounds each.

TOMATO. 647

From the time of the introduction of the Tomato to its
general use in this country, the Large Red was almost the
only kind cultivated, or even commonly known. ‘The nume-
rous excellent sorts now almost everywhere disseminated,
including the Large Red, Oval, Fejee, Seedless, Giant, and
Lester’s Perfected, are but improved sub-varieties, obtained
from the Common Large Red by cultivation and selection.

LarcE Rep Ovat-FrRuITED Tomato.

A sub-variety of the Large Red. Fruit oval, flattened,
much less ribbed, more symmetrical, and more uniform in
size, than the last named: well-grown specimens measure
about four inches in one direction, three inches in the oppo-
site, and two inches in depth; skin fine, deep-red, smooth
and shining; flesh paler, the interior of the fruit well filled
with pulp, and, when cooked, yielding a large product in pro-
portion to the bulk. Prolific and well flavored, but not early;
ripening at the time of the Large Red.

The variety is exceedingly liable to degenerate, constantly
tending towards the Large Red; and can only be maintained
in its purity by exclusive cultivation, and a continued use of
seeds selected from the fairest, smoothest, best ripened to-
matoes, having the peculiar oval form by which the variety
is distinguished.

LarGcE YELLOW.

Plant, in its general character, not distinguishable from the
Large Red. The fruit also is quite similar in form and size ;
the principal mark of distinction being its color, which is a
fine, clear, semi-transparent yellow. Flesh yellow, well fill-
ing the centre, and perhaps a little sweeter or milder than the
Red; though generally not distinguishable when stewed or
otherwise prepared for the table.

The variety is hardy, yields abundantly, and comes to per-

648 MISCELLANEOUS VEGETABLES.

fection with the Large Red. It is, however, not generally
cultivated ; the Red descriptions being more commonly used,
and consequently better adapted for cultivation for the mar-

ket.

MEXICAN.

Fruit large, comparatively smooth, frequently of an oval
form, bright-red, often tinted with rose or bright-pink ; flesh
pink, solid, filling the fruit to the centre.

It is similar to, if not identical with, the Perfected.

PERFECTED.
Lester’s Perfected. Pomo d’Oro Lesteriano.

A recently introduced and comparatively distinct variety.
Plant remarkably healthy and vigorous, often attaining a
height or length of six or eight feet, and, in strong soil, of
more than ten feet ; fruit pinkish-red, or rose-red, of large
size, comparatively smooth and regular, flattened, remarkably
solid and well filled to the centre, and, when cooked, yield-
ing a large return in proportion to its bulk; flesh firm, well
flavored, with comparatively few seeds intermixed. In this
last respect, not unlike the Seedless.

When started at the same time, it ripens two weeks after
the early varieties, and continues to yield in great abundance
until the plants are destroyed by frost. It is considered one
of the best sorts for cultivation for the market, and by many
is preferred to all others for the garden.

On the authority of a recent writer, the variety has already,
to some extent, degenerated. Impure seed, or the influence
of some peculiar locality, may have furnished grounds for the
statement; but if the variety is genuine or unmixed, it will, in
almost any soil or exposure, commend itself by its hardiness,
solidity, and great productiveness.

TOMATO. 649

Rep CueErry-Tomato.

A small, red Tomato, nearly spherical, and about half an
inch in diameter. The fruit is produced in great profusion,
in large bunches, or clusters ; but is comparatively of little
value, on account of its small size. It is sometimes used as a
preserve, and by some is esteemed for pickling.

Rep Prium-Tomaro.

Fruit bright-red or scarlet, oval, solid, an inch and a quar-
ter or an inch and a half in depth, and about an inch in’
diameter ; flesh pink, or rose-red, mild and well flavored ;
seeds comparatively few.

The variety is remarkable for its symmetry and for its
uniform size. When ripe, the fruit is not easily distinguished
from some varieties of scarlet plums. It is hardy, early, and
yields abundantly: but the fruit is,employed principally for
pickling and preserving ; its small size rendering it of little
value for stewing or for catchup.

Mixed with the Yellow, they make a fine garnish, and are
excellent for salad.

Rounp Rep.

A small, round, red variety, measuring about an inch in
diameter. It is one of the earliest of all the cultivated sorts,
but of little value except for pickling»or preserving.

Rounp YELLOow.

Of the size and form of the foregoing, differing only in
color.

82

650 MISCELLANEOUS VEGETABLES.

SEEDLEss.
Very similar to, if not identical with, the Perfected. Fruit
almost rose-red, solid, and with comparatively few seeds.

Tree-Tomaro. Vil. Hov. Mag.
New Upright. Tomate de Laye.

A new variety, raised from seed by Grenier, gardener to
M. de Fleuriewx, at a place in France called Chateau de Laye
(whence the name), and introduced by M. Vilmorin of
Paris.

It is distinct from all others ; rising quite erect to the height
of two feet or upwards, with a stem of remarkable size and
strength. The branches are not numerous, and comparatively
short, usually eight or ten inches in length, —thus requiring
no heading-in; leaves not abundant, rather curled, much
wrinkled, very firm, closely placed on the sturdy branches,
and of a remarkably deep, shining-green color; fruit bright-
red, of large size, comparatively smooth, and well filled to the
centre, —in many respects, resembling the Perfected, though
more regular in form.

From the peculiar, tree-like character of the plants, the
variety is remarkably well adapted for cultivation in pots;
but its late maturity greatly impairs its value as a variety for
forcing. It is a slow grower, tardy in forming and perfecting
its fruit, and, for ordinary garden culture, cannot be recom-
mended as being preferable to the Perfected and other earlier
and much more prolific varieties. It has been described as
strictly self-supporting : but, though the fruit is produced in
a remarkably close and almost clasping manner about the
sturdy stem and branches, its weight often brings the plants
to the ground; and consequently, in exposed situations, it
will be necessary to provide stakes, or some similar means of
support; though the plants never exhibit the rambling, re-
cumbent character of the Common Tomato.

TOMATO. 651

? WuitEe Tomato.

Plant similar in habit to the Large Red; fruit large, gene-
rally ribbed, often irregular, but sometimes comparatively
smooth. Its distinguishing characteristic is its color, which,
if the fruit be screened by foliage or if grown in the shade,
is almost clear white; if much exposed to the sun, it as-
sumes a yellowish tinge, much paler, however, than the Large
Yellow. Flesh yellowish, more watery than that of the
Large Red, and of a somewhat peculiar flavor, much esteemed
by some, and unpalatable to others.

The variety is hardy, remarkably productive, as early as
the Large Red, and equally large and solid: but its color,
before and after being cooked, is unattractive ; and it is rarely
seen in the markets, and seldom cultivated for family use.

Wuite’s Exrra Earty.
Early Red. Extra Early.

A medium-sized Red variety, generally round, but frequently
of an oval form, flattened, sometimes ribbed, but comparatively
smooth, and, when fully matured, of a deeper color than the
later Red sorts. Average specimens measure about two inches
and a half in diameter, and an inch and a half in depth.
The plants are moderately vigorous, and readily distinguished
by their peculiar curled and apparently withering foliage.

Flesh pale-red, quite firm, mild, not very seedy, and well
filling the fruit, which is considerably heavier than the Apple-
shaped. When cooked, it yields a much greater product, in
proportion to its size, than the last-named and similar hollow-
hearted varieties. Productive, and of good quality.

Planted at the same time with the Common Red varieties,
it will ripen about two weeks earlier. An excellent sort for
the garden, and recommended for general cultivation.

In ordey to retain this or any other early variety in its

652 MISCELLANEOUS VEGETABLES.

purity, seed for planting should be saved from the smoothest,
best formed, and earliest ripened fruit. Few of the nume-
rous kinds now cultivated possess much permanency of
character ; and rapidly degenerate, if raised from seed taken
from the scattered, irregular, and comparatively immature
tomatoes remaining upon the plants at the close of the
season.

YeLttow CuHerry-Tomaro.
A yellow variety of the Red Cherry-tomato, — differing
only in color.
Quite showy, but of little value for culinary purposes.

YELLow Prar-Suarep Tomato.
Yellow Fig-tomato. |
A sub-variety of the Red Pear-shaped, with a clear, semi-
transparent, yellow skin and yellow flesh. Like the preced-
ing, it is little used except for preserving and pickling.

«

YELLow Prium-Tomaro.

A variety of the Red Plum, of the same size and form,
and equally symmetrical; distinguished only by the color of
its skin, which is a fine, clear, transparent yellow. It is used
principally for preserving; its small size rendering it com-
paratively valueless for use in any other form. ~-

When the two varieties are intermixed, the colors pre-
sent a fine contrast; and a basket of the fruit is quite a
beautiful object.

PN ek.

.

Agaricus campestris, 580.
a comatus, 585.
ss deliciosus, 585.
“; exquisitus, 585.
oc Georgii, 585.
Fr oreades, 587.
9 personatus, 586.
” prunulus, 586.
Alecost, 416.
Alexanders, 315.
Perfoliate, 316.
Alisanders, 315.
Alkekengi, 592.
Purple, 593.
Tall, 593.
Alliaceous Plants, 122.
Allium ampeloprasum, 124.
», Ascalonicum, 143.
9» cepa, 129.
» fistulosum, 147.
» porrum, 125.
» sativum, 123.

» Schcenoprasum, 122.

», scorodoprasum, 143.
Allspice, 429.
Amaranthus, 287.
Chinese, 287.
Early, 288.
Hantsi Shanghai, 288.
Mirza, 288.
American Brooklime, 316.

American Garden-bean, 450.
American Winter-cress, 403.

Anethum graveolens, 418.
Angelica, 406.

“r archangelica, 406.
Anise, 407.
Annual Phytolacca, 169.
Anthemis nobilis, 563.

55 nobilis flore pleno, 563.

Apium graveolens, 321.
» petroselinum, 430.
Arrach, 296.
Arachys hypogea, 556.
Aromatic Nigella, 429.
Artemesia abrotanum, 576.
9 absynthium, 576.

ND EX,

Artemesia dracunculus, 400.

ns maritimum, 577.
np pontica, 577.
Artichoke, 149.

Camus de Bretagne, 153.

Common, 152.

Dark Red-spined, 152.

Early Purple, 152.

French, 152.

Globe, 152.

Green, 152.

Green Globe, 152.

Green Provence, 1538.

Gros Vert de Laon, 153.

Laon, 153.

Large Flat Brittany, 153.

Large Round-headed, 152.

Purple, 152.

Purple Globe, 152.

Purplish-red, 153.

Violet, 152.
Asparaginous Plants, 149.
Asparagus, 153.

Asperge d’ Allemagne, 161.

Battersea, 160.

Deptford, 161.

Dutch, 161.

German, 161.

Giant Purple-top, 161.

Grayson’s Giant, 161.

Gravesend, 161.

Green-top, 161.

Mortlake, 161.

Reading, 161.

Red-top, 161.
Asparagus officinalis, 153.
Astragalus hamosus, 405.
Atriplex hortensis, 296.
Avilés Cabbage, 275.
Balm, 409.
Balsamita vulgaris, 416.
Barbadoes Gooseberry, 592.
Barbarea preecox, 403.

+ vulgaris, 403.

Basella alba, 292.

» cordifolia, 292.

9, Tubra, 293.

656

Basil, 410.

Bush, 411.
Common, 410.

Fin Vert, 411.

Fin Violet, 411.
Grand Violet, 410.
Green Bush, 411.
Large Sweet, 410.
Lettuce-leaved, 411.
Purple, 410.

Purple Bush, 411.

Bean, American Garden, 450.
Dwarf varieties, 450.
Bagnolet, 451.
Black-eyed China, 452.
Blue Pod, 453. ,
Canada Yellow, 454.
Canadian, 463.

Chilian, 455.
China, 460.
Crescent-eyed, 455.
Dun-colored, 456.
Dwarf Case-knife, 459.
Dwarf Cimeter, 459.
Dwarf Cranberry, 457.
Dwarf Horticultural, 458.
Dwarf Sabre, 459.
Dwarf Soissons, 460.
Dwarf White Cranberry, 479.
Dwarf Yellow, 472.
Early China, 460.
Early Mohawk, 464.
Early Rachel, 461.
Early Valentine, 462.
Golden Cranberry, 463.
Kidney, 478.
Large White Kidney, 478.
Long Yellow Six-weeks, 464.
Mohawk, 464.
Newington Wonder, 465.
Pea, 467.
Pottawottomie, 468.
Red-eyed China, 460.
Red Flageolet, 469.
Red-speckled, 469.
Refugee, 470.

Rice, 471.
Rob-Roy, 472.

Round American Kidney, 454, 463.

Round Yellow, 472.

Round Yellow Six-weeks, 472.
Royal Dwarf, 478.

Scarlet Flageolet, 469.

Scarlet Swiss, 474.

Six-weeks, 464.

Solitaire, 473.

Swiss Crimson, 474.

Tampico, 475.

Thousand to One, 470.
Turtle-soup, 475.

Valentine, 462.

Variegated Dwarf Prague, 458.
Victoria, 476.

White’s Early, 476.

White Egg, 479.

INDEX.

Bean, American Garden (continued).
White Flageolet, 477.
White Kidney, 478.

White Marrow, 479.
White Marrowfat, 479.
Yellow-eyed China, 480.
Yellow Flageolet, 464.
Yellow Six-weeks, 464.

Beans, Running or Pole, 481.
Algerian, 484.

Asparagus, 494.

Butter, 484.

Carolina, 499.

Carolina Sewee, 499.
Case-knife, 481.

Cimeter, 490.

Corn, 482.

D’ Alger, 484.

Green Lima, 496.
Horticultural, 483.
Indian Chief, 484.

Lima, 495.

London Horticultural, 483.
Long-podded Dolichos, 494.
Marbled Prague, 483.
Mottled Cranberry, 485.
Mottled Lima, 497.
Mottled Prolific, 485.
Mottled Sieva, 500.
Painted Lady-runner, 499.
Prédhomme, 486.
Princess, 487.

Red Cranberry, 487.

Red Orleans, 488.
Rhode-Island Butter, 489.
Saba, 499.

Sabre, 490.

Scarlet Orleans, 488.
Scarlet-runner, 497.
Sieva, 499.

Small Lima, 499.
Soissons, 491.

| Wax, 484.

West-Indian, 499.

| White Cranberry, 491.
White-runner, 499.
Wild-goose, 492.

Yellow Cranberry, 498.

Bean, English, 508.

Bog, 505.

Cluster, 505.

Dark-red, 509.

Dutch Long Pod, 505.

Dwarf Fan, 505.

Early Dwarf, 505.

Early Dwarf Crimson-seeded, 505,
Early Long Pod, 508.
Early Malta, 506.

Early Mazagan, 506.
Evergreen Long Pod, 506.
Green China, 507.

Green Genoa, 506.

Green Julienne, 507.
Green Long Pod, 506.
Green Nonpareil, 506.

INDEX.

Bean, English (continued).
Green Windsor, 507.
Hang-down Long Pod, 508.
Horse-bean, 503, 507.
Johnson’s Wonderful, 508.
Kentish Windsor, 511.
Large Toker, 510.

Lisbon, 508.
Long-podded, 508.

Marshall’s Early Dwarf Prolific, 508.

Mumford, 511.
Purple, 510.
Red-blossomed, 509.
Red Windsor, 509.
Royal Dwarf Cluster, 509.
Sandwich, 508.
Scarlet-blossomed, 509.
Scarlet Windsor, 509.
Scotch, 507.
Sword Long Pod, 508.
Taylor’s Large Windsor, 511.
Toker, 507, 510.
Turkey Long Pod, 508.
Vilmorin’s Dwarf Red- seeded, 505.
Violet, 510.
Violette, 510.
White-blossomed Long Pod, 510.
White Broad Windsor, 511.
Windsor, 511.
Wrench’s Improved Windsor, 511.
Bean, French, 450.
Bean, Kidney, 450.
Beet, 1.
Bark-skinned 6.
Barrott’s New Crimson, 7.
Bassano, 7.
Betterave Blanche, 17.
Betterave Globe Rouge, 16.
Betterave Jaune Globe, 19.
Cattell’s Dwarf Blood, 8.
Common Long Blood, 18.
Cow-horn Mangel Wurzel, 8.
Cow-horn Scarc city, 8.
Disette Blanche a “Gollet Verte, 14.
Disette d’ Allemagne, 10.
Disette Hative, 8.
Dwarf Blood, 11.
Early Blood ‘Turnip-rooted, 9.
Early Flat Bassano, 7.
Early Half Long Blood, 11.
Early Mangel ee 8.
Early Scarcity, 8
Early Turnip Beet, o:
Fine Dwarf Red, 11.
German Red Mangel Wurzel, 10.
German Yellow Mangel Wurzel, 11.
Green Mangel Wurzel, 11.
Green-top White Sugar, 14.
Half Long Blood, 11.
Improved Long Blood, 12.
Jaune d’ Allemagne, 1.
Jaune Grosse, 15.
Long Blood, 13.
Long Red Mangel Wurzel, 13.
Long Smooth Blood, 12.

83

657

Beet (continued).
Long White Green-top Mangel Wur-
zel, 14.
Long White Mangel Wurzel, 14.
Long Yellow Mangel Wurzel, 15.
Marbled Field, 13.
Oak Bark- skinned, 6.
Pine-apple Short-top, 15.
Red Castelnaudary, 16.
Red Globe Mangel Wurzel, 16.
Red Mangel Wurzel, 13.
Rouge de Whyte, 18.
Rouge Nain, 11.
Rouge Plate de Bassano, 7.
Serpent-like, 8.
Turnip-rooted Bassano, 7.
White Globe Mangel Wurzel, 17.
White Silesian, 17.
White Sugar, 17.
White Turnip-rooted, 18.
Whyte’s Dark Crimson, 18.
Wyatt’s Dark Crimson, 18.
Yellow Castelnaudary, 19.
Yellow Globe Mangel Wurzel, 19.
Yellow Turnip-rooted, 20.
Beet, Leaf, 289.
Beet, Sea, 302.
Belle-Isle Cress, 408.
Bene-plant, 561.
Biformed-leaved, 562.
Oval-leaved, 562.
Trifid-leaved, 562.
Beta cicla, 289.
»» Maritima, 302.
» vulgaris, 1.
Black Cumin, 429.
Black Nightshade, 288.
Black Oyster-plant, 95.
Black Salsify, 95.
Blitum Bonus Henricus, 313.
Boletus edulis, 587.
» scaber, 587.
Borage, 412.
Blue-flowering, 412.
Red-flowering, 412.
Variegated, 412.
White-flowering, 412.
Borago officinalis, 412.
Borecole, or Kale, 229.
Asparagus, 231.
Branchu du Poitou, 236.
Buda, 281.
Cabbaging, 231.
Canada Dwarf Curled, 238.
Caulet de Flanders, 233.
Cesarean, 232.
Cesarean Cabbage, 232.
Chou & Faucher, 233.
Chou a Mille Tétes, 236.
Chou Cavalier, 232.
Chou de Lannilis, 234.
Chou Frisé de Naples, 234.
Chou Frisé Prolifére, 232.
Chou Moellier, 234.
Chou Palmier, 235.

658

Borecole, or Kale (continued).
Chou vivace de Daubenton, 282.

Coxcomb, 232.

Cow-cabbage, 232.

Curled Brown 235.

Curled Proliferous, 232.

Daubenton’s Creeping, 232.

Dwarf Feather, 231.

Dwarf Curled, 233.

Dwarf Curlies, 233.

Dwarf Green Curled, 233.

Field Cabbage, 233.

Field Kale, 233.

Flanders, 233.

Frisé & Pied Court, 233.

Frisé Grand du Nord, 236.

Frisé Panaché, 237.

Frisé Rouge Grand, 235.

Green Marrow-stem, 234.

Green Scotch, 233.

Imperial Hearting, 231.

Lannilis, 234.

Lannilis Tree-cabbage, 234.

Manchester, 231.

Neapolitan, 234.

Neapolitan Curled, 234.

Oak-leaved, 281.

Palm, 235.

Purple, 235.

Red, 235.

Red Marrow-stem, 236.

Red-stalked, 236.

Russian, 231.

Tall Green, 236.

Tall Green Curled, 236.

Tall German Greens, 236.

Tall Purple, 235.

Tall Scotch, 236.

Thousand-headed, 236.

Tree-cabbage, 232.

Variegated, 237.

Variegated Canadian, 237.

Variegated Coxcomb, 237.

Woburn Perennial, 237.
Bottle Gourd, 179, 180.
Brassica campestris, 394.

» campestris Ruta-baga, 86.

- caulo rapa, 38.
» chinensis, 276.
ah eruca, 395.
+ napa, 393.

» Oleracea, 238, 249, 251.

» Oleracea bullata, 277.

», Oleracea sabellica, 229.

# preecox, 394.

” rapa, 104, 393.
Brassicaceous Plants, 229.
Broccoli, 238.

Adam’s Early White, 247.
Ambler’s Early White, 241.
Asparagus, 242.

Autumn White, 243.
Autumnal Cape, 244.

Bath White, 244.

Blue Cape, 246.

Broccoli (continued).

Brimstone, 247.

Cauliflower, 247.

Chappell’s Large Cream, 241.
Chappell’s New Cream, 241.
Covent-Garden Market, 247.
Cream-colored, 246.

Danish, 241.

Devonshire White, 243.
Dilliston’s Late White, 245.
Dwarf Brown Close-headed, 242.
Dwarf Danish, 245. :
Dwarf Roman, 244.

Dwarf Swedish, 245.

Early Branching, 242.

Early Gem, 245.

Early Purple, 242.

Early Purple Cape, 246.
Early Purple Sprouting, 242.
Early White, 243, 247.

Early White Cornish, 246.
Edinburgh Sulphur, 247.

Ellertson’s Gigantic Late White, 243.

Ellertson’s Mammoth, 243.
Fine Early White, 243.

Fine Late Sulphur, 247.
Frogmore Protecting, 243.
Gem, 245.

Gillespie’s, 243.

Gill’s Yarmouth White, 247.
Grange’s Cauliflower, 247.
Grange’s Early Cape, 246.
Grange’s Early Cauliflower, 244.
Grange’s Early White, 244.
Green Cape, 244.

Green Close-headed Winter, 244.
Hammond’s White Cape, 244.
Hampton Court, 245.
Hopwood’s Early White, 244.
Howden’s Superb Purple, 246.
Imperial Early White, 247.
Invisible, 244.

Invisible Late White, 245.
Italian Purple, 245.

Italian Sprouting, 242.

Kent’s Late White, 245.
Kidderminster, 245.

Knight’s Protecting, 245.
Lake’s Gem, 245.

Late Brimstone, 247.

Late Danish, 241.

Late Dwarf Purple, 245.
Late Green, 241, 244.

Late Willcove, 248.

Maher’s Hardy Cape, 244.
Maher's New Dwarf, 246.
Marshall’s Early White, 244.
Miller’s Dwarf, 246.

Miller’s Late White, 246.
Mitchell’s Ne Plus Ultra, 246.
Mitchinson’s Early White, 246.
Mitchinson’s Penzance, 246.
Naples White, 247.
Neapolitan White, 247.
North’s Early Purple, 242.

INDEX.

Broccoli (continued).
Portsmouth, 246.
Purple Cape, 246.
Purple Silesian, 246.
Siberian, 241, 244.
Snow’s Spring White, 247.
Snow’s Superb White Winter, 247.
Southampton, 246.
Sulphur, 247.
Walcheren, 248.
Ward’s Superb, 248.
Waterloo Late White, 245.
White Cape, 248.
Willcove, 248.
Brook-lime, 316.
American, 316.
Brussels Sprouts, 249.
Dwarf, 250.
Giant, 250.
Tall, 250.
Buckshorn Plantain, 317.
Burnet, 318.
Hairy-leaved, 319.
Large-seeded, 319.
Smooth-leaved, 319.
Cabbage, 251.
American Drumhead, 258.
American Green Glazed, 258.
Atkins’s Matchless, 252.
Barnes’s Early, 253.
Barnes’s Early Dwarf, 253.
Bergen Drumhead, 253.
Champion of America, 253.
Chou de Vaugirard, 265.
Coeur de Beeuf Petit, 262.
Dwarf Battersea, 254.
Early Battersea, 254.
Early Cornish, 254.
Early Drumhead, 255.
Early Dutch Drumhead, 256.
Early Dutch Twist, 255.
Early Dwarf Battersea, 254.
Early Hope, 255.
Early Low Dutch, 256.
Early Nonpareil, 256.
Early Sugar-loaf, 256.
Early Wakefield, 257.
Early York, 257.
East Ham, 258.
Great American, 253.
Green Glazed, 258.
Large Bergen, 253.
Large Flat Dutch, 261.
Large French Ox-heart, 260.
Large German Drumhead, 253.
Large Late Drumhead, 258.
Large Ox-heart, 260.
Large York, 259.
Marblehead Mammoth Drumhead,
260.
Mason, 260.
Paignton, 254.
Penton, 254,
Pentonville, 254.
Pointed-head, 265.

Cabbage (continued).
Pomeranian, 261.
Premium Flat Dutch, 261.
Quintal, 2538.

Shilling’s Queen, 262.
Small Ox-heart, 262.

St. Denis, 262.
Stone-mason, 263.

Suttons’s Dwarf Comb, 264.
Vannack, 264.

Vaugirard, 265.

Waite’s New Dwarf, 265.
Winnigstadt, 265.

Cabbage: Red Varieties, 266.
Chou Noiratre d’ Utrecht, 267.
Early Blood-red, 266.
Early Dwarf-red, 266.
Large Red Dutch, 266.
Small Red, 266.

Superfine Black, 267.
Utrecht Red, 267.

Calabash, or Common Gourd, 179.

Bottle Gourd, 179, 180.
Courge Massue d’ Hercule, 180.
Courge Poire & Poudre, 181.
Courge Siphon, 181.
Hercules Club, 180.
Powder-horn, 181.
Siphon, 181.

Calendula officinalis, 425.

Camomile, 563.
Common, 563.
Double-flowering, 563.
Campanula rapunculus, 84.

Capsicum, 616.

Capucine, 388.

warf, 390.

Caraway, 413.

Cardamine pratensis, 344.

Cardoon, 162.
Artichoke-leaved, 166.
Blood-ribbed, 166.
Cardon de Tours, 166.
Common, 165.
D’Espagne, 165.
Lance-leaved, 166.
Large Purple, 166.
Large Smooth, 164.
Large Spanish, 165.
Large Tours Solid, 166.
Plein Inerme, 165.
Puvis, 166.
Puvis de Bourg, 166.
Red, 166.
Red-stemmed, 166.
Smooth Large Solid, 165.
Tours, 166.

Carolina Potato, 99.

Carrot, 20.
Altrincham, 23.
Altringham, 23.
Blanche des Vosges, 29.
Blood Red, 29.
Common White, 28.
Dutch Horn, 25.

659

660

Carrot (continued).
Earliest Short Forcing Horn, 24.

Early Forcing Horn, 24.
Early Frame, 24. ;
Early Half Long Scarlet, 25.
Early Horn, 25.

Early Scarlet Horn, 25.
Early Short Dutch, 25.
Early Short Scarlet, 24.

Flander’s Large Pale Scarlet, 26.

Flander’s Pale-red, 26.
Green-top White, 80.
Half-long Red, 25.
James’s Scarlet, 28.
Long Lemon, 27.

Long Orange, 26.

Long Red, 28.

Long Red Altringham, 23.
Long Red Belgian, 27.
Long Red Brunswick, 30.
Long Surrey, 28.

Long White, 28.

Long Yellow, 27.

New Intermediate, 28.
Purple, 29.

Short White, 29.
Studley, 30.
Transparent White, 31.
Violette, 29.

White Belgian, 30.
White Belgian Horn, 31.
Yellow Belgian, 27.

Yellow Green-top Belgian, 27.

INDEX.

Celeriac (continued).
Rave d’Erfurt, 382.

Celery, 321.
a couper, 329.
Boston-Market, 326.
Cole’s Superb Red, 326.
Cole’s Suberb White, 326.
Dwarf-curled White, 326.
Early Dwarf Solid White, 827.
Fine White Solid, 330.
Giant Patagonian, 327.
Giant White, 330.
Italian, 327.
Laing’s Improved Mammoth Red, 327.
Large Upright, 327.
Lion’s Paw, 330.
Manchester Red, 328.
Manchester Red Giant, 328.
Nain Frisé, 326.
New Large Purple, 328.
New Large Red, 328.
Nutt’s Champion White, 328.
Plein Blane, 380.
Plein Blane Court Hatif, 327.
Prussian, 330.
Red Solid, 328.
Seymour’s Superb White Solid, 328.
Seymour's White. Champion, 329.
Shepherd's Giant Red, 329.
Shepherd’s Red, 329.
Small Dutch, 329.
Sutton’s White Solid, 329.
Tours Purple, 328.

Carthamus tinctorius, 575.
Carum carui, 413.
Caterpillar, 319.

Ture, 330.
Turkey, 330.
Turkish Giant Solid, 330.

Common, 320.
Furrowed, 820.
Grosse, 320.
Hairy, 821.
Prickly, 321.
Rayée, 320.
Small, 321.
Velue, 321.
Villous, 321.

Cauliflower, 267.

Early Leyden, 271.

Early London, 270.

Early Paris, 270.

Erfurt’s Early, 270.
Erfurt’s Extra Early, 270.
Fitch’s Early London, 270.
Large Asiatic, 270.

Leage’s Walcheren Broccoli, 271.
Le

ormand, 271.
London Particular, 270.
Mitchell’s Hardy Early, 271.
Stadthold, 271.
Waite’s Alma, 271.
Walcheren, 271.
Wellington, 272.

Celeriac, 331.

Curled-leaved, 332.
Early Erfurt, 332.
Frisé, 332.

Violet de Tours, 328.

Wall’s White, 330.

White Lion’s Paw, 330.

White Solid, 330.
Cherophyllum bulbosum, 81.
“- cerefolium, 333.
Champignon, 580.
Chardon, 162.
Chardoon, 162.
Chenille, 319.
Chenopodium quinoa, 301.
Chervil, 333.

Common, 333.

Curled, 333.

Double-curled, 333.

French, 333.

Frisé, 333.

Frizzled-leaved, 333.

Parsnip, 31.

Plain-leaved, 333.

Sweet-scented, 399.

Turnip-rooted, 31.
Chiccory, 334.

Brunswick Large-rooted, 337.

Coffee, 336.

Improved, 335.

Improved Variegated, 836.

Large-rooted, 336.

Magdebourg Large-rooted, 337.

Chiccory (continued).
Sauvage améliorée, 335.
Spotted, 336.
Turnip-rooted, 336.
Variegated, 336.

Chickling Vetch, 502.
White-flowered, 503.

Chick-pea, 501.

Red, 502.
White, 502.
Yellow, 502.

Chinese Amaranthus, 287.
+ Cabbage, 275, 276.
- Potato, 32.

5 Spinach, 287.

Chives, 122.

Chufa, 34.

Ciboule, 147. ;

Cicer arietinum, 501.

Cichorium endivia, 347.

op intybus, 334.

Cive, 122.

Clary, 414.
Sage, 414.

Clavaria, 587.

Climbing Nightshade, 292.

Cochlearia armoracia, 356.

” officinalis, 397.
Cole-seed, 398.

Colewort, 272.

Rosette, 278.

Collards, 272.

Collet, 272.

Coltsfoot, 564.

Colza, 394.

Concombre chaté, 178.
des prophétes, 179.

Convolvulus batatus, 99.

Corchorus, 338.

a olitorius, 338.
Corette potagére, 338.
Coriander, 415.

Coriandrum sativum, 415.

Corn, 594.

Corn: Garden varieties, 594.
Adam’s Early White, 594.
Black Sweet, 594.

Burr’s Improved, 595.
Burr’s Sweet, 595.
Darling’s Early, 596.
Darling’s Early Sweet, 596.
Early Jefferson, 596.
Golden Sweet, 597.

Golden Sugar, 597.
Old-Colony, 597.

Parching Corn, white kernel, 598.

Pop Corn, 598.
Pop Corn, yellow, 599.
Red-cob Sweet, 599.
Rice, Red Kernel, 600.
», White Kernel, 600.
», Yellow Kernel, 600.
Slate Sweet, 594.
Stowell’s Evergreen, 601.
Stowell’s Evergreen Sweet, 601.

INDEX.

Corn (continued).
Turkey Wheat, 601.
Tuscarora, 601.
Twelve-rowed Sweet, 602.
Corn: Field varieties, 602.
Brown, 605.
Canada Yellow, 602.
Dutton, 603.
Early Canada, 602.
Early Dutton, 603.
Hill, 604.
Illinois White, 605.
Illinois Yellow, 605.
Improved King Philip, 605.
King Philip, 605.

New-England Eight-rowed, 606.

Old-Colony Premium, 604.

Parker, 607.

Smutty White, 604.

Southern White, 607.

Southern Yellow, 607.

Webster, 604.

Western White, 605.

Western Yellow, 605.

White Horse-tooth, 607.

Whitman, 604.

Whitman Improved, 604.

Yellow Horse-tooth, 607.
Corn Salad, 339.

Common, 340.

Italian, 340.

Large Round-leaved, 340.

Large Seeded Round, 340.

Costmary, 416.
Hoary-leaved, 417.

Couve Tronchuda, 273.

a Cotes Blanches, 275.

Dwarf, 274.

Fringed, 275.

» Large-ribbed, 273.
» White-ribbed, 275.

Crambe maritima, 283.

Cress, or Peppergrass, 341.
Broad-leaved, 342.
Common, 342.

Curled, 342.
Garnishing, 342.
Golden, 343.
Normandy Curled, 343.
Plain-leaved, 342.

Crithmum maritimum, 396.

Crummock, 97.

Cuckoo Flower, 344.

Double Purple Flowering, 344.
Double White Flowering, 344.
Purple, 344.
White, 344.

Cucumber, 170.

Carter’s Superior, 174.
Conqueror of the West, 174.
Cuthill’s Black Spine, 174.
Doctor, 174.

Early Cluster, 172.

Early Green Cluster, 172.
Early Frame, 173.

661

662 INDEX.

Cucumber (continued).
Early Long Green Prickly, 176.
Early Russian, 173.
Early Short Green Prickly, 177.
Early White-spined, 177.
Eggleston’s Conqueror, 174.
Egyptian, 178.
Extra Long Green Turkey, 176.
Flanigan’s Prize, 174.
Globe, 179.
Hairy, 178.
Hunter’s Prolific, 174.
Improved Sion House, 174.
Irishman, 175.
Jamaica, 199.
London Long Green, 173.
Long Green Prickly, 176.
Long Green Turkey, 176.
Long Prickly, 176.
Lord Kenyon’s Favorite, 175.
Manchester Prize, 175.
Nepal, 175.
New-York Market, 177.
Norman Stitchworth-park Hero, 175.
Old Sion House, 175.
Prize-fighter, 175.
Rifleman, 175.
Ringleader, 175.
Roman Emperor, 175.
Round-leaved Egyptian, 178.
Serpent, 206.
Short Green, 173.
Short Green Prickly, 177.
Short Prickly, 177.
Snake, 206.
Southgate, 175.
Sponge, 198.
Underwood’s Short Prickly, 177.
Victory of Bath, 175.
West-Indian, 199.
White Spanish, 177.
White-spined, 177.
Cucumis acutangulus, 198.
anguria, 199.
chate, 178.
flexuosus, 206.
melo, 183.
prophetarum, 179.
is sativus, 170.
Cucurbita aurantiaca, 212.
citrullus, 192.
lagenaria, 179.
maxima, 219.
ovifera, 210.
piliformis, 222.
pepo, 200.
+ verrucosa, 208.
Cucurbitaceous Plants, 170.
Cultivated Lathyrus, 502.
Cumin, 417.
» ¢eyminum, 417.
Cynara cardunculus, 162.
Cynarus scolymus, 149.
Cyperus esculentus, 34.
Dandelion, 345.

”

Daucus carota, 20.

Deppe’s Oxalis, 43.

Dill, 418.

Dioscorea batatas, 32.

Dolichos sesquipedalis, 494.

Earth Almond, 34.

Earth Nut, 556.

Eatable-podded Pease, 552.

Eatable-rooted Pea, 103.

Edible Cyperus, 34.

Egg-plant, 607.

American Large Purple, 609.
Chinese Long White, 609.
Guadaloupe Striped, 610.
Large Round Purple, 611.
Long Purple, 610.
New-York Improved, 610.
Round Purple, 611.
Scarlet-fruited, 611.

White, 611.

Egyptian Cucumber, 178.

Egyptian Pea, 501.

Elecampane, 565.

Endive, 347.

Endives, Batavian, 349.
Broad-leaved, 349.
Common Yellow, 349.
Curled, 350. ,
Large, 350.
Lettuce-leaved, 351.
Scarolle Blonde, 351.
Scarolle Courte, 351.
Scarolle Grande, 350.
Small, 351.

White, 351.

Endives, Curled, 351.

Chicorée Frisée de Ruffec, 354.
“5 Mousse, 355.

Dutch Green Curled, 352.

Early Fine Curled Rouen, 354.

Ever-blanched, 355.

Green Curled, 352.

Green Curled Summer, 352.

Italian Green Curled, 353.

Large Green Curled, 353.

Long Italian Green, 353.

Picpus Fine Curled, 354.

Rutfee Curled, 354.

Small Green Curled, 352.

Staghorn, 354.

Triple-curled Moss, 355.

White Curled, 355.

Winter Moss, 355.

English Bean, 503.

English Turnip, 104.

Ervum lens, 512.

monanthos, 513.

Esculent Roots, 1.

Evening Primrose, 85.

Faber vulgaris arvensis, 507.

Fedia cornucopis, 401.

Fennel, 419.

Bitter, 420.
Common, 420.
Dark Green-leaved, 420.

Fennel (continued).
Florence, 420.
Italian, 420.
Malta, 421.
Sweet, 421.
Sweet Azorian, 420.
Fetticus, 339.
Finochio, 420.
Feeniculum dulce, 420.
Ar officinale, 421.
; vulgare, 420.
Four Spices, 429.
French Bean, 450.
French Spinach, 296.
French Turnip, 86.

Garden Bean, American, 450.

Garden Bean, English, 503.
Garden Patience, 299.
Garden Picridium, 390.
Garden Rocket, 395.
Garget, 168.

Garlic, 128.

Common, 123.

Early Pink, 124,

Early Rose, 124.

Great-headed, 124.
German Rampion, 35.
Gherkin, 199. ®
Globe Cucumber, 179.
Glycyrrhiza glabra, 567.
Golden Samphire, 897.
Good King Henry, 313.
Goosefoot, 301, 313.
Gourd, 179.

Green Mint, 444.
Ground Bean, 556.
Ground Cherry, 592.

» Purple, 598.

” Tall, 593. ‘
Ground Nut, 556.
Gumbo, 614.

Hairy Cucumber, 178.
Haricot, 450.
Hedeoma pulegioides, 569.
Helianthus annuus, 632.
a Indicus, 632.
ae tuberosus, 36.
Herb Patience, 299.
Hibiscus esculentus, 614.
Hoarhound, 566.
Hoosung, 168.
Hop, 167.
Horse-bean, 503, 507.
Horse-radish, 356.
Humulus lupulus, 167.
Hyssop, 566. ;

Blue-flowering, 566.

Common, 566.

Red-flowering, 567.

White-flowering, 567.
Hyssopus officinalis, 566.
Indian Cress, 388.

Inula crithmifolia, 397.
» helenium, 565.
Ipomcea batatas, 99.

INDEX.

.

Jamaica Cucumber, 199.

Japanese Yam, 82.

Jerusalem Artichoke, 86.
Common White, 37.
Purple-skinned, 38.
Red-skinned, 38.
Yellow-skinned, 38.

Kale (see “‘ Borecole’’), 229.

Kidney-bean, 450.

Kohl Rabi, 38.
Artichoke-leaved, 40.
Cut-leaved, 40.
Early Dwarf White, 40.
Early Purple Vienna, 40.
Early White Vienna, 40.
Green, 41.
Purple, 41.
White, 41.

Lactuca intybacea, 382.
- perennis, 383.
3 quercina, 383.
sativa, 357.

Lamb’s Lettuce, 339.

Large-ribbed Borecole, 273.

Large Stinging Nettle, 293.

Lathyrus sativus, 502.

- tuberosus, 103.

Lavender, 422.
Blue-flowering, 423.
Broad-leaved, 423.
Common, 423.

663

Narrow-leaved Blue-flowering, 423.
Narrow-leaved White-flowering, 423.

Spike, 423.
Lavendula spica, 422.

Leaf-beet, or Swiss Chard, 289.

a Carde Rouge, 291.
Carde Jaune, 291.
Common, 291.

Curled, 291.

Great White, 292.

Green, 291.

Large-ribbed Curled, 291.

Large-ribbed Scarlet Brazilian, 291.

Large-ribbed Silver, 292.

Large-ribbed Yellow Brazilian, 291.

Red-stalked, 291.
Sea-kale, 292.
Silver-leaf, 292.
Swiss Chard, 292.
Yellow-stalked, 291.
Leek, 125.
Broad Flag, 127.
Common Flag, 126.
Edinburgh Improved, 127.
English Flag, 127.
Gros Court, 127.
Gros de Rouen, 127.
Jaune du Poitou, 128.
Large Flag, 127.
Large Rouen, 127.
Little Montagne, 127.
London Flag, 127.
Long Flag, 126.
Musselburgh, 127.

664

Leek (continued).
Proliferous, 128.
Scotch Flag, 127.
Small Early Netherland, 128.
Small Summer Brabant, 128.
Yellow Poitou, 128.

Leak-leaved Salsify, 92.

Leguminous Plants, 450.

Lentil, 512.

Canada, 558.
Common, 512.
Green, 513.
Large, 513.
One-flowered, 513.
Petite, 514.

Red, 514.

Small, 514.

Verte du Puy, 513.
Yellow, 512.

of Spain, 502.

Leontodon taraxacum, 345.

Lepidium sativum, 341.

Lettuce, 357.

Lettuces, Cabbage, 361.
American Brown Dutch, 375.
Black-seeded Gotte, 363.
Blond Versailles, 373.
Boston Curled, 364.

Brown, 370.
Brown Batavian, 361.

Brown Dutch, Black-seeded, 361.

Brown Silesian, 361.
Brown Winter, 362.
Button, 372.

Capuchin, 372.

Curled, 364.

De Malte, 369.
Drumhead, 369, 374.
Early Cape, 362.

Early Dwarf Dutch, 365.
Early Frame, 365.

Early Simpson, 363.
Early White Spring, 363.
Endive-leaved, 364.

English Endive-like Curled-leaved,

364.
Gotte lente & Monter, 371.
Green Ball, 372.
Green Curled, 364.
Green Dutch, 365.
Green Winter, 365.
Grosse Brune Paresseuse, 367.
Hammersmith Hardy, 365.

Hardy Green Hammersmith, 365.

Hardy Hammersmith, 372.
Hardy Winter Cabbage, 365.
Hative de Simpson, 363.
Ice, 366, 369.

Ice Cos, 369.

Imperial Head, 366.

India, 367.

Laitue Chicorée, 364.
Large Brown Cabbage, 367.
Large Brown Winter, 362.
Large Drumhead, 374.

Lettuces, Cabbage (continued).

Large Golden Summer, 375.
Large Gray, 367.

Large India, 367.

Large Red, 368. .
Large Winter, 368.

Large White, 371.

Madeira, 368.

Malta, 369.

Mammoth, 367.

Marseilles, 361.

Mogul, 367.

Morine, 365.

Naples, 369.

Neapolitan, 369.

Palatine, 370.

Passion, 368.

Red-bordered, 378.

Rouge Charteuse, 368.

Royal, 371.

Royal Cape, 362.

Sanguine 4 Graine Blanche, 370.
Sanguine a Graine Noire, 370.
Spanish, 374.

Spotted, Black-seeded, 370.
Spotted, White-seeded, 370.
Stone Tennis-ball, 371.

Sugar, 871,373. ©
Summer Blond, 371.

Summer Cabbage, 371.
Summer Cape, 362.

Swedish, 373.

Tennis-ball, 372.

Turkey Cabbage, 366, 373.
Union, 366.

Versailles, 373.

Victoria, 373.

White, 369.

White Batavian, 374.

White Dutch, 375.

White Gotte, Black-seeded, 374.
White Gotte, White-seeded, 374.
White Silesian, 374.

White Stone Cabbage, 375.
White Tennis-ball, 374.
Yellow-seeded Brown Dutch, 375.

Lettuces, Cos, 376.

Ady’s Fine Large, 378.

a Feuille de Chéne, 380.

re ie 380.

Alphange, Black-seeded, 376.
Alphange, White-seeded, 376.
Artichoke-leaved, 377.

Bath, 378.

Bath Green, 377.

Bearfield, 878.

Bloody, 380.

Brown, 378.

Endive-leaved, 382.
Florence, Black-seeded, 376.
Florence, White-seeded, 376.
Gray Paris, 378.

Green Paris, 378.

Green Winter, 379.
Kensington, 378.

“INDEX. 665

Lettuces, Cos (continued).
London White, 382.
Magnum Bonum, 376.
Monstrous Brown, 379.
Oak-leaved, 380, 383.
Panachée & Graine Noire, 380.
Perennial, 383.
Red-spotted, 380.
Red Winter, 380.
Spinach Lettuce, 383.
Spotted, Black-seeded, 380.
Spotted, White-seeded, 381.
Sutton’s Berkshire Brown, 378.
Sutton’s Superb Green, 378.
Sutton’s Superb White, 382.
Two-headed, 379.
Waite’s White, 381.
Wellington, 378.

White Brunoy, Black-seeded, 381.
White Brunoy, White-seeded, 381.

White Paris, 382.
White-seeded Brown, 378.
Wood’s Improved Bath, 378.

Licorice, 567.

Ligusticum levisticum, 424.

Lima Bean, 495.

Green, 496.

Long-podded Dolichos, 494.

Lotus tetragonolobus, 559.

Lovage, 424.

Love-apple, 639.

Lupine, 514.

hite, 515.
Yellow, 515.

Lupinus albus, 515.
7 luteus, 515.

Miche, 339.

Madras Radish, 384.

Malabar Nightshade, 292.
Baselle Blanche, 292.
Baselle Rouge, 293.
Large-leaved Chinese, 292.
Red, 293.

Trés Large Feuille de Chine, 292.
White, 292.

Malabar Spinach, 292.

Mallow, Curled-leaved, 384.

Malva crispa, 384.

Marigold, 425.

Childing, 426.
Common Orange-flowered, 426.
Double Lemon-fiowering, 426.
Double Orange-flowering, 426.
Lemon-flowered, 426.
Pot, 425.
Proliferous, 426.
Marjoram, 427.
Common, 427.
Knotted, 427.
Pot, 428.
Sweet, 427.
Winter Sweet, 429.
Marsh Speedwell, 316.
Martynia, 612.
Fe proboscidea, 612.

Marrubium vulgare, 566.

Maw, 569.

Medicago orbicularis, 398.

Medicinal Plants, 561.

Melissa officinalis, 409.

Melon, 181.

Melon, Musk, 183.
Beechwood, 184.
Black-rock Cantaloupe, 184.
Christiana, 184.

Citron, 185.

Common Musk, 186.

Early Cantaloupe, 185.

Green Citron, 185.
Green-fleshed Citron, 185.
Hardy Ridge, 186. :
Large-ribbed Netted Musk, 186.
Munroe’s Green Flesh, 186.
Nutmeg, 187.

Orange Cantaloupe, 187.
Pine-apple, 187.

Prescott’s Cantaloupe, 187.
Skillman’s Fine-netted, 188.
Victory of Bath, 188.

Melon, Persian varieties, 188.

Dampsha, 189.

Daree, 189.

Geree, 189.

Germek, 190.

Green Hoosainee, 190.
Green Valencia, 190.
Ispahan, 190.

Large Germek, 190.
Melon of Keiseng, 191.
Melon of Seen, 191.
Small Germek, 191.
Striped Hoosainee, 192.
Sweet Ispahan, 190.

Melon, Water, 192.
Apple-seeded, 193.

Black Spanish, 193.
Bradford, 193.
California Pie, 197.
Carolina, 194,

Citron, 194.
Clarendon, 194.
Dark-speckled, 194.
Ice-cream, 195.
Imperial, 195.
Mountain Sprout, 195.
Mountain Sweet, 196.
Odell’s Large White, 196.
Orange, 197.

Pie, 197.

Ravenscroft, 198.
Spanish, 193.

Souter, 198.

Mentha piperita, 435.

» Viridis, 444.
Miscellaneous Vegetables, 592.
Morchella esculenta, 588.
Morel, 588.

Morelle, 288.

Mountain eee 296.

Murciana, 274.

84

666

Mushroom, 580.

Blewits, 586.

Blue Hats, 586.

Common, 580.

Di Genoa, 587.

Fairy-ring, 587.

St. George’s, 585.

Sweet, 585.
Musk-melon, 183.

Mustard, 385.

a Feuille de Chou, 386.

Black, 385.

Brown, 385.

Cabbage-leaved, 388.

Chinese, 386.

Curled, 387.

Cut-leaved, 387.

Lacinée, 887.

Pekin, 386.

Red, 885.

White, 387.

Napolean Pea, or Vetch, 558.
Nasturtium, 388.

Dark-flowering, 390.

Small, 390.

Tall, 389.

Variegated, 390.
Nasturtium armoracia, 356.
ahs officinale, 401.
Nettle, 293.
New-Zealand Spinach, 296.
Nicotiana, 633.

“9 tabacum, 634.
rustica, 637.

Colorado, 42.
Ocra, 614.
Ocymum basilicum, 410.
+ minimum, 411.
nothera biennis, 35.
Oily Grain, 561.
Oil Radish, 613.
Okra, 614.
Buist’s Dwarf, 615.
Dwarf, 615.
Giant, 616.
Pendent-podded, 616.
Tall, 616.
White-podded, 616.
Oleraceous Plants, 406.
Onion, 129.
Blane Hatif, 133.
Blane Hatif de Nocera, 132.
Blood-red, 130.
Brown Deptford, 132.
Brown Portugal, 131.
Brown Spanish, 131.
Brunswick Deep Blood-red, 136.
Cambrai, 131.
Cambridge, 141.
Corné de Beenf, 134.
Cow-horn, 134.

Onion (continued).

Danvers, 131.

Danvers Yellow, 131.

De Belle Garde, 135.

De James, 134.

De Madére Plat, 140.

De Madére Rond, 135.
Deptford, 132.

Double Tige, 140.

Dutch, 139.

Dutch Blood-red, 130.

Early Lisbon, 141.

Early Red Wethersfield, 133.
Early Silver Nocera, 132.
Early Silver-skin, 133.
Early Small Silver Nocera, 182.
Egyptian, 139.

Essex, 139.

Flanders, 139.

Flat Madeira, 140.

French Blood-red, 130.
Fusiform, 134.

Intermediate Red Wethersfield, 134.
James’s Keeping, 134.
James’s Long-keeping, 134.
Jaune des Vertus, 136.
Large Globe Tripoli, 135.
Large Red, 134.

Lisbon, 141.

Madeira, 135.

New Deep Blood-red, 136.
Oporto, 131.

Pale-red, 136.

Paris Straw-colored, 136.
Pear-shaped, 136.

Potato, 136.

Romain, 135.

Rouge Pale, de Niort, 136.
Rouge trés Foncé de Brunswick, 136.
Silver-skin, 137.

Silver-skin of New England, 142.
Soufre d’Espagne, 141.
Spanish, 141.

Strasburg, 139.

St. Thomas, 130.

Top, 139.

Tree, 139.

Tripoli, 140.

Two-bladed, 140.
Underground, 136.
Wethersfield Large Red, 184.
White Florence, 141.

White Globe, 140.

White Lisbon, 141.

White Nocera, 132.

White Portugal, 137-141.
White Reading, 141.

White Spanish, 141.

Yellow, 142.

Yellow Globe, 141.

Yellow Strasburg, 139.

Oosung, 168.
Orach, 296.

Dark-green, 297.
Dark-purple, 298.

Orach (continued).
Dark-red, 298.
Deep-green, 297.
Green, 297.
Lurid, 298.
Pale-green, 299.
Pale-red, 298.
Purple, 298.
Purple-bordered Green, 299.
Red, 298.
Red-stalked Green, 299.
Red-stalked White, 299.
White, 299.
White French Spinach, 299.
Yellow, 299.

Origanum heracleoticum, 429.

5 marjorana, 427.

A onites, 428.

+ vulgare, 427.
Osmorrhiza odorata, 399.
Oxalis, 41.

» acetocella, 404.
» crenata, 41.
» Deppei, 43.
» Deppe’s, 43.
» Red Tuberous-rooted, 42.
» uberous-rooted, 41.
» White-rooted, 42.
Oyster-plant, 92.
Pak-Choi, 275.
Palmate-leaved Rhubarb, 573.
Papangaye, 198.
Papanyjay, 198.
Papaver somniferum, 569.
Parsley, 430.
Celery, 434.
Celery-leaved, 434.
Common, 433.
Curled, 432.
Dwarf Curled, 482.
Hamburg, 433.
Large-rooted, 433.

Mitchell’s Matchless Winter, 432.

Myatt’s Extra Fine Curled, 432.
Myatt’s Garnishing, 432.
Myatt’s Triple-curled, 432.
Naples, 434.
Neapolitan, 434.
Plain, 433.
Rendle’s Treble Garnishing, 433.
Sutton’s Dwarf Curled, 432.
Turnip-rooted, 433.
Usher’s Dwarf Curled, 432.
Windsor Curled, 432.
Parsley-pert, 396.
Parsnip, 45.
Common, 49.
Dutch, 49.
Early Short Horn, 49.
Guernsey, 49.
Hollow-crowned, 50.
Hollow-crowned Guernsey, 50.
Hollow-headed, 50.
Long Jersey, 50.
Long Smooth Dutch, 49.

INDEX.

667

Parsnip (continued).

Panais de Siam, 50.
Panais Long, 49.
Panais Rond, 50.
Siam, 50.

Swelling, 49.
Turnip-rooted, 50.
Yellow, 50.

Parsnip Chervil, 31.

Pastinaca sativa, 45.
° Patience, 299.

Patience Dock, 299.

Pea, 516.

Auvergne, 520.

Batt’s Wonder, 521.
Beck’s Eclipse, 524.
Beck’s Gem, 545, 549.
Beck’s Morning-star, 551.
Beck’s Prize-taker, 521.
Bedman’s Imperial, 521.

Bellamy’s Early Green Marrow, 522.

Bishop’s Early Dwarf, 522.
Bishop’s New Long-podded, 528.
Black-eyed Marrow, 523.
Blue Cimeter, 524.

Blue Fan, 526.

Blue Imperial, 524.

Blue Prussian, 525.

Blue Sabre, 524.

Blue Spanish Dwarf, 526.
British Queen, 526.
Brompton Hotspur, 529.
Burbridge’s Eclipse, 527.
Bush, 549.

Carter’s Earliest, 533.
Carter’s Eclipse, 528.
Carter’s Victoria, 528.
Cedo Nulli, 535.

Champion of England, 536.
Champion of Paris, 530.
Charlton, 528.

Charlton Hotspur, 529. °
Climax, 530.

Dantzic, 531.

Dickson’s Early Favorite, 581.
Dickson’s Favorite, 531.
Dillistone’s Early, 532.
Dunnett’s First Early, 533.
Dwarf Blue Imperial, 524.
Dwarf Blue Prussian, 525.
Dwarf Fan, 547.

Dwarf Marrow, 533.
Dwarf Marrowfat, 533.
Dwarf Prolific, 546.

Dwarf Sabre, 524.

Dwarf White Marrow, 588.
Early Charlton, 528.

Early Dan O’Rourke, 583.

Early Double-blossomed Frame, 534.

Early Dwarf Frame, 534.
Early Dwarf Marrowfat, 588.
Early Emperor, 551.

Early Frame, 534.

Early Golden Hotspur, 535.
Early Hotspur, 535.

668

Pea (continued).

Early Kent, 544.

Early May, 544.

Early Nicol’s Hotspur, 529.

Early Prince Albert, 544.

Early Railway, 551.

Early Ringwood, 545. .

Early Spanish Dwarf, 547.

Early Surprise, 537.

Early Warwick, 535.

Early Washington, 535.

Early Wonder, 551.

Erin’s Queen, 526.

Essex Champion, 534.

Essex Hotspur, 529.

Eugénie, 535.

Excelsior, 530.

Fairbeard’s Champion of England,
536.

Fairbeard’s Nonpareil, 537.

Fairbeard’s Surprise, 537.

Flack’s Imperial, 538.

Flack’s New Large Victoria, 538.

Flack’s Victoria, 538.

Flack’s Victory, 538.

Flander’s Hotspur, 529.

Flanagan’s Early, 545.

General Wyndham, 539.

Golden Hotspur, 529, 585.

Green Prussian, 525.

Groom’s Superb, 526.

Hair’s Defiance, 526.

Hair’s Dwarf Mammoth, 539.

Harrison’s Glory, 539.

Harrison’s Perfection, 540.

Hill’s Early, 529.

Hovey’s Extra Early, 529.

Jay’s Conqueror, 544.

King of the Marrows, 540.

Knight’s Dwarf Blue Marrow, 541.

Knight’s Dwarf Green Marrow, 541. -

Knght’s Dwarf Green Wrinkled Mar-
row, 541.

Knight’s Dwarf White Marrow, 541.

Knight’s Dwarf White Wrinkled Mar-
row, 641.

Knight’s Tall Blue Marrow, 541.

Knight’s Tall Green Marrow, 542.

Knight’s Tall White Marrow, 542.

Knight’s Tall White Wrinkled Mar-
row, 542.

Landreth’s Extra Early, 529.

Large Carolina, 548.

Lincoln Green, 546.

Matchless Marrow, 542.

Master’s Hotspur, 529.

Milford Marrow, 543.

Missouri Marrow, 543.

Missouri Marrowfat, 543.

Napoléon, 530.

Ne Plus Ultra, 544.

New Sabre, 524.

Noble’s Early Green Marrow, 544.

Nonpareil, 551.

Paradise Marrow, 530.

INDEX.

Pea (continued).
Pois Nain Hatif Extra, 549.
Poor Man’s Profit, 546.
Prince Albert, 544.
Prize-taker, 521.
Prussian Blue, 525.
Queen of the Dwarfs, 545.
Race-horse, 535.
Reading Hotspur, 529, 535.
Ringwood Marrow, 545.
Rising-sun, 521.
Royal Dwarf, 546.
Sabre, 524.
Sangster’s Number One, 533.
Sebastopol, 547.
Shillings Grotto, 547.
Single-blossomed Frame, 534.
Spanish Dwarf, 547.
Strawberry, 547.
Stuart’s Paradise, 530.
Stubb’s Dwarf, 527.
Superfine Early, 535.
Surprise, 537.
Tall Marrowfat, 548.
Tall White Mammoth, 526.
Tall White Marrow, 548.
Taylor’s Early, 549.
Thurston’s Reliance, 549.
Tom Thumb, 6549.
Veitch’s Perfection, 550.
Victoria Marrow, 550.
Waite’s Dan O’Rourke, 533.
Warner’s Early Conqueror, 551.
Warner’s Early Emperor, 551.
White Cimeter, 520.
White Prussian, 546.
White Sabre, 520.
Woodford’s Marrow, 551.
Pease, eatable-podded or string, 552.
Australian, 554.
Blue-podded, 554.
Botany-Bay, 554.
Broadsword, 554.
Chocolate, 555.
Common Dwarf, 552.
Dwarf Crooked-podded, 552.
Early Dwarf de Grace, 553.
Early Dwarf Dutch, 553.
Giant, 553.
Large Crooked, 554.
Late Dwarf, 555.
Purple-podded, 554.
Red-flowered, 555.
Six-inch Pod, 554.
Tamarind, 555.
White-podded, 555.
Yellow-podded, 556.
Pea, Tuberous-rooted, 103.
Pea-nut, 556.
African, 558.
Carolina, 558.
Tennessee, 558.
Wilmington, 558.
Pennyroyal, 569.
Pepper, 616.

Eapper (continued).

ell, 617.
Bird, 618.
Black-podded, 628.
Blue-podded, 623.
Bull-nose, 617.
Cayenne, 619.
Cerise Grosse, 624.
Cherry, 620.
Cherry Yellow-fruited, 621.
Chili, 622.
Cydoniforme, 623.
Large Bell, 617.
Large Red Cherry, 624.
Long Red, 622.
Long Yellow, 622.
Monstreux, 625.
Purple-podded, 628.
Quince, 623.
Rond, 624.
Round, 624.
Squash, 624.
Sweet Mountain, 625.
Sweet Spanish, 625.
Tomato-shaped, 624.
Yellow Squash, 626.

Yellow Tomato-formed, 626.

Peppergrass, 341.
Peppermint, 435.
Perennial Phytolacca, 168.
Perennial Spinach, 318.
Persian Melons, 188.
Pe-Tsai, 276.
Physalis edulis, 592.
» _ pubescens, 593.
Phaseolus lunatus, 495, 499.
» ° multiflorus, 497.
9 vulgaris, 450.
Phytolacca decandra, 168.

a esculenta, 169.
Picridium, 390.

a vulgare, 390.
Pie-plant, 626.
Pigeon Berry, 168.
Pimpinella anisum, 407.
Pindar Nut, 556.

Pisum sativum, 516.

» Mmacrocarpum, 552.
Plantago coronopus, 317. .
Poke, 168.

Poppy, 569.

ray, 571.

Oil, 571.

Opium, 571.

hite, 571.

Portugal Borecole, 273.
Portugal Cabbage, 273.
Portulaca, 391.

= oleracea, 392.

- oleracea var. aurea, 392.

7 sativa, 392. »

Potato, 51.
Abington Blue, 72.
Ash-leaved Early, 57.
Ash-leayed Kidney, 58.

INDEX.

Potato (continued).
Biscuit, 58.
Black Chenango, 58.
Black Mercer, 58.
Buckeye, 59.
Calico, 59.
California Red, 59.
Carter, 59.
Chenango, 72.
Churchill, 60.
Cow-horn, 69.
Cristy, 60.
Cups, 60.
Danvers Red, 60.
Danvers Seedling, 60.
Davis’s Seedling, 61.
Dover, 73.
Dykeman, 61.
Early Blue, 62.
Early Cockney, 62.
Early Manly, 62.
Flour-ball, 63.
Fluke Kidney, 63.
Forty-fold, 63, 71.
Garnet Chili, 64.
Gillyflower, 64.
Green-top, 64.
Hill’s Early, 64.
Irish Cups, 65.
Jackson White, 65.
Jenny Lind, 66.
Lady’s Finger, 66.
Laplander, 71.
Lapstone Kidney, 67.
Long Red, 67.
Mercer, of New York, 72.
Mexican, 67.
Nichol’s Early, 67.
Nova-Scotia Blue, 68.
Old Kidney, 68.
Peach-blow, 68.
Pink-eyed, 68.
Poggy, 69.
Porgee, 69.

Quarry, 69.

Rhode-Island Seedling, 66.

Riley, 73.

Rohan, 70.

Ruffort Kidney, 66.

Shaw’s Early, 70.

State of Maine, 70.

St. Helena, 71.

Taylor’s Forty-fold, 71.

Tolon, 71.

Vermont White, 72.

Veto, 72.

White Chenango, 72.

White Cups, 73.

White-Mountain, 73.

Worcester Seedling, 78.
Poterium sanguisorba, 318.
Pot Marigold, 425.

Prickly-fruited Gherkin, 199.

Pumpkin, 200.
Canada, 201.

669

670

Pumpkin (continued).

Cheese, 201.

Common Yellow Field, 202.

Connecticut Field, 203.

Hard-shell, 204.

Long Yellow Field, 203.

Nantucket, 204.

Nigger-head, 204.

Small Sugar, 205.

Striped Field, 204.

Sugar, 205.

Vermont, 201.
Purple Goat’s Beard, 92.
Purslain, 391.

Common, 392.

Doré, 392.

Golden, 392.

Green, 392.

Large-leaved Golden, 392.

Vert, 392.
Quatre Epices, 429.
Quinoa, 301.

Black-seeded, 301.

Red-seeded, 302.

White, 301.

White-seeded, 301.
Radish, 74.
Radishes, Spring or Summer, 76.

Crimson Turnip-rooted, 80.

Early Black, 76.

Early Frame, 79.

Early Long Purple, 77.

Early Purple Turnip-rooted, 77.

Early Scarlet Short-top, 79.

Early Scarlet Turnip-rooted, 77.

Early White Turnip-rooted, 77.

Gray Olive-shaped, 77.

Gray Summer, 78.

Gray Turnip-rooted, 78.

Long Purple, 78.

Long Salmon, 78.

Long Scarlet, 79.

Long Scarlet Salmon, 78.

Long White, 81.

Long White Purple-top, 81.

Naples, 81.

New-London Particular, 81.

Noir Hatif, 76.

Oblong Brown, 82.

Oblong Rose-colored, 79.

Olive-shaped Scarlet, 79.

Purple Turnip-rooted, 80.

Rave Violette Hative, 77.

Rond Blane Hatif, 77.

Rond Rose Hatif, 77.

Round Brown, 78.

Scarlet Turnip-rooted, 80.

Small Early Yellow Turnip-rooted,

80

Tortillée du Mans, 80.
White Crooked, 80.
White Italian, 81.

White Transparent, 81.
White Turnip-rooted, 81.
Wood’s Frame, 81.

INDEX.

Radishes, Spring or Summer (continued).
Yellow Summer, 81.
Yellow Turnip-rooted, 81.

Radishes, Autumn and Winter, 82.
Autumn White, 84.

Black Spanish, 82.
Blanc d’ Augsbourg, 84.
Large Purple Winter, 83.
Long Black Winter, 83.
Long-leaved White Chinese, 83.
Purple Chinese, 84.
Purple Spanish, 83.
Rose-colored Chinese, 84.
Scarlet Chinese Winter, 84.'
Winter White Spanish, 84.
Rampion, 84.
Rape, 393.
Annual, 394.
Annual Rough-leaved Summer, 393.
Cole-seed, 393.
Colza, 394.
Common, 393.
Early, 394.
German, 394.
Smooth-leaved Summer, 894.
Summer, 394.
Turnip, 393.
Wild Navew, 394.
Winter, 393.
Raphanus, 384.
* sativus, 74, 613.

Red Beet, 1.

Red Birdsfoot Trefoil, 559.

Rheum, 626.
Australe, 631.
Emodi, 631.

Rhubarb, 626.
Buck’s, 630.
Cahoon, 629.
Downing’s Colossal, 629.
Early Prince Imperial, 629.
Early Red Tobolsk, 632.
Elford, 630.
Hawkes’s Champagne, 630.
Linneus, 630.
Mitchell’s Royal Albert, 630.
Myatt’s Linnzeus, 630.
Myatt’s Victoria, 631.
Nepal, 631.
Tobolsk, 632.
Victoria, 631.

Rocambole, 143.

Rocket, 395.
Garden, 395.

Roquette, 395.

Rosmarinus officinalis, 436.

Rosemary, 436.

Common, 437.
Green-leaved, 437.
Gold-striped, 437.
Narrow-leaved, 438.
Silver-striped, 438.

Rue, 573.

Broad-leaved, 574.
Narrow-leaved, 574.

INDEX.

Rumex, 304.
» acetosa, 306.
» montanus, 308.
3 nivalis, 305.
» patientia, 299.
ns scutatus, 308.
Russian Turnip, 86.
Ruta-baga Turnip, 86.
Ruta graveolens, 573.
Safflower, 575.
Saffron, 575.
Sage, 438.
alsamic, 439.
Broad-leaved Green, 439.
Common, 440.
Green-leaved, 440.
Green-top, 440.
Narrow-leaved Green, 441.
Purple-top, 440.
Red-leaved, 440.
Red-top, 440.
Sage of Virtue, 441.
Variegated Green-leaved, 441.
Variegated Red-leaved, 441.
Salad Plants, 315.
Salsify, 92.
Salvia officinalis, 440.
» _ sclarea, 414.
Samphire, 396.
Saturjea capitata, 442.
» hortensis, 442.
x montana, 443.
» vViminea, 442.
Savory, 442.
Headed, 442.
Shrubby, 442.
Summer, 442.
Winter, 448.
Savoy, 277.
Savoy Cabbage, 277.
Cape, 278.

Chou Milan Doré & Téte Longue, 279.

Chou Milan a Téte Longue, 281.
Drumhead, 278.

Dwarf Green Curled, 282.
Earliest Ulm, 279.

Early Dwarf, 279.

Early Flat Green Curled, 279.
Early Green, 279.

Early Long Yellow, 279.
Early Ulm, 279.

Early Yellow, 280.
Feathered-stem, 280.

Golden, 280.

Green Curled, 281.

Green Globe, 281.

Large Green, 281.

Large Late Yellow, 283.
Long-headed, 281.

Marcelin, 282.

New Ulm, 279.

Pancalier de Tourraine, 282.
Tours, 282.

White, 283.

Yellow Curled, 283. °

671

Scandix odorata, 399.

Scarlet-runner Bean, 497.
» Painted-lady, 499.
» White-runner, 499.

Scolymus, 94.

Scolymus Hispanicus, 94.

Scorpiurus, 319.

i muricata, 321.

“6 subvillosa, 321.

A sulcata, 320.

3 vermiculata, 320.

Scorzonera, 95.

% Hispanica, 95.
Scotch Bean, 507.
Scurvy-grass, 397, 408.
Sea-beet, 302.

English, 302.

Trish, 3038.

Sea-fennel, 396.
Sea-kale, 283.

Serpent Cucumber, 206.
Sesamum sp., 561.
Shallot, 143.

Common, 145.

Echalote Grosse, 146.

Echalote Grosse d’ Alencon, 146.

Echalote Ordinaire, 145.

Jersey, 145.

Large, 146.

Large Alencon, 146.

Long-keeping, 146.

Small, 145.

Shepherd’s Purse, 303.
Sicilian Beet, 289.
Sinapis alba, 387.

» higra, 385.

» Pekinensis, 386.
Sisymbrium nasturtium, 401.
Sium sisarum, 97.

Skinless Pease, 552.
Skirret, 97.
Smallage, 321.
Small Water-cress, 344.
Smyrnium olusatrum, 315.
a perfoliatum, 316.
Snails, 398.
Snail Trefoil, 398.
Snake Cucumber, 206.
Solanum lycopersicum, 639.
+ melongena, 607.
» nigrum, 288,
ép tuberosum, 41.
Sorrel, 304.

Alpine, 305.

Belleville, 306.

Blistered-leaf, 306.

Blistered-leaf Mountain,.308.

Blond de Sarcelle, 307.

Broad-leaved, 306.

Common, 306.

Common Garden, 307.

Fervent’s New Large, 307.

French, 308.

Green, 307.

Green-Mountain, 309.

672 INDEX.

Sorrel (continued).

Squash (Autumn and Winter Varieties),
* Mountain, 308. 212.

Oseille de Fervent, 307.

Oseille des Neiges, 305.

Oseille Large de Belleville, 306.
Oseille Rond, 808.

Oseille Verge, 308.

Roman, 308.

Round-leaved, 308.

Sarcelle Blond, 307.

Acorn, 222.

Autumnal Marrow, 212.
Boston Marrow, 212.
Canada Crookneck, 214.
Cashew, 215.

Cocoa, 215.

Cocoa-nut, 215.
Commodore Porter, 223.

Southernwood, 576.
Spanish Potato, 99.
Spanish Oyster-plant, 94.
Spanish Scolymus, 94.
Spearmint, 444.
Curled-leaved, 445.
Spinacea oleracea, 309.
Spinaceous Plants, 287.

Courge & la Moélle, 225.
Courge Coucourzelle, 219.
Courge de |’Ohio, 212.
Courge Plein de Naples, 220.
Cuckaw, 226.

Cushaw Pumpkin, 215.
Custard, 216.

Egg-shaped, 217.

Spinach, 309.

a Feuille de Laitue, 312.
Blond & Feuille d’ Oseille, 313.
Common Prickly, 313.

d’ Angleterre, 311.

d’ Hollande, 312.

Flanders, 311.

Gaudry, 312.

Large Prickly-seeded, 311.
Large Winter, 311.
Lettuce-leaved, 312.
Ordinaire, 313.

Round Dutch, 312.
Round-leaved, 312.
Sorrel-leaved, 312.
Summer, 312.

White Sorrel-leaved, 313.
Winter, 313.

Giraumon Turban, 222.
Honolulu, 217.

Hubbard, 218.

Italian Vegetable Marrow, 219.
Large Yellow Gourd, 219.
Mammoth, 219.
Mammoth Pumpkin, 219.
Neapolitan, 220.
Patagonian, 221.

Porter’s Valparaiso, 223.
Potiron Jaune, 219.
Puritan, 221.

Reeve’s, 217.

Stetson’s Hybrid, 225.
Succade Gourd, 225.
Sweet Potato, 222.
Turban, 222.

Turk’s Cap, 222.

Yellow Sorrel-leaved, 313.
Sponge Cucumber, 198.
Squash, 206.
Squash (Summer Varieties), 207.

Valparaiso, 223.
Vegetable Marrow, 225.
Wilder, 225.

Winter Crookneck, 226.

Apple, 207. Winter Striped Crookneck, 227.
Bush Summer Warted Crookneck, | Star of the Earth, 317.
208. Strawberry Tomato, 592.

Cymbling, 208, 209.

Early Apple, 207.

Early Summer Crookneck, 208.
Early White Bush Scolloped, 208.
Early Yellow Bush Scolloped, 209.
Egg, 210.

Green Bush Scolloped, 211.

Purple, 593.

Tall, 593.
St. Peter’s Herb, 396.
String-pease, 552.
Succory, 334.
Sugar-pease, 552.
Sunflower, 632.

Green Striped Bergen, 211.

Large Summer Warted Crookneck,
211.

Orange, 212.

Pattison Blane, 208.

Pattison Panache, 212.

Pattison Vert, 211.

Pattypan, 209.

Variegated Bush Scolloped, 212.

White Pattypan, 208.

White Summer Scolloped, 208.

Yellow Summer Scolloped, 209.

ba Summer Warted Crookneck,
208.

Annual, 632.
Dwarf, 632.
Tall, 632.

gst lahat
Swede or Ruta-baga Turnip, 86.

Ashcroft, 87.

Common Purple-top Yellow, 88.
Early Stubble, 88.

Green-top White, 89.

Green-top Yellow, 88.

Laing’s Improved Purple-top, 89.
Long White French, 92.

Purple-top White, 90.

River’s, 90.

Skirving’s Improved Purple-top, 90.

INDEX. 673

Swede or Ruta-baga Turnip (continued).

Skirving’s Liverpool, 90.

Skirving’s Purple-top, 90.

Southold, 90.
Sweet German, 91.
White French, 92.
Sweet Cicely, 399.
Sweet Potato, 99.
American Red, 101.

Kentucky Early Red, 100.

Large White, 100.
Nansemond, 101.

New-Orleans Purple, 101.

Patate Blanche, 100.
Patate Violette, 101.
Purple-skinned, 101.
Red Nansemond, 100.
Red-skinned, 101.
Rose-colored, 102.
Yellow-Carolina, 102.
Yellow Nansemond, 101.
Yellow-skinned, 102.
Sweet-scented Chervil, 399.
Swiss Chard, 289.
Tanacetum vulgare, 445.
Tansy, 445.
Curled-leaved, 446.
Double, 446.
Large-leaved, 447.
Variegated, 447.
Tare, 558.
Summer, 559.
White, 558.
Winter, 559.
Tarragon, 400.
Tetragonia expansa, 295.
Thlaspi Bursa Pastoris, 303.

Thousand-headed Cabbage, 249.

Thyme, 447.
Broad-leaved, 447.
Common, 447.
Evergreen, 447.
Lemon, 449.
Narrow-leaved, 448.
Variegated, 448.

Thymus citriodorus, 449.

» vulgaris, 447.

Tobacco, 633.

Broad-leaved, 635.

Connecticut Seed-leaf, 634.

Green, 637.
Guatemala, 635.
Negro-head, 688.
Oronoco, 638,
Peach-leaf, 634.
Turkish, 637.
Virginian, 634.
Tomato, 639.
Apple, 643.
Apple-shaped, 643.
Bermuda, 643.
Cluster, 646.
Early Red, 651.
Extra Early, 651.
Fejee, 644.

85

Tomato (continued).
Fig, 644.
Giant, 645.
Grape, 646.
Large Red, 646.
Large Red Oval, 647.
Large Yellow, 647.
Lester’s Perfected, 648.
Mammoth, 645.
Mexican, 648.
New Upright, 650.
Perfected, 648.
Pomo d’Oro Lesteriano, 648.
Red Cherry, 649.
Red Pear-shaped, 644.
Red Plum, 649.
Round Red, 649.
Round Yellow, 649.
Seedless, 650.
Tomate de Laye, 650.
Tree, 650.
White, 651.
White’s Extra Early, 651.
Yellow Cherry, 652.
Yellow Fig, 652.
Yellow Pear-shaped, 652.
Yellow Plum, 652.
Tota Bona, 313.
Tragopogon porrifolius, 92.
Trauxuda Kale, 273.
Tree Primrose, 35.
Tropzolum, 388,
majus, 389.
minus, 390.
tuberosum, 103.

”
”

bb]

Truffle, 589.

Common, 589.

Piedmontese, 590.
Tuber cibarium, 589.

» Mmagnatum, 590.

», Melanosporum, 590.
Tuberous-rooted Chickling Vetch, 103.

Pea, 103.

Tropeolum, 108.

Wood-sorrel, 41.
Turkey Rhubarb, 573.
Turnip-rooted Celery, 331.
Turnip, 104.

Altrincham, 106.

Altringham, 106.

Autumn Stubble, 115.

Border Imperial, 106.

Border Imperial Purple-top Yellow,

106.

Chiva’s Orange Jelly, 106.

Common Field Globe, 118.

Cow-horn, 107.

Dale’s Hybrid, 107.

Decanter, 110.

Early Dwarf, 115.

Early Flat Dutch, 107.

Early Stone, 119.

Early White Dutch, 107.

Early Yellow Dutch, 108.

Finland, 108.

674 INDEX.

Turnip (continued).
Freneuse, 108.
Golden Ball, 109.
Golden Maltese, 120.
Green Globe, 109.
Green Norfolk, 110.
Green Round, 110.
Green Tankard, 110.
Green-top Flat, 110.
Green-top Norfolk, 110.
Green-top White Globe, 109.
Green-top Yellow Aberdeen, 111.
Green-top Yellow Bullock, 111.
Hungarian Green-top Globe, 109.
Lincolnshire Red Globe, 111.
Liverpool Yellow, 112.
Long Black, 111.
Long Early White Vertus, 107.
Long White Clairfontaine, 111.
Long White Maltese, 111.
Maltese, 120.
Mouse-tail, 119.
Navet Boule de Neige, 116.
Navet Gros d’ Alsace, 119.
Petrosowoodsks, 112.
Pomeranian Globe, 112.
Preston, 112.
Purple-top Aberdeen, 114.
Purple-top Flat, 112.
Purple-top Strap-leaved, 113.
Purple-top Yellow Aberdeen, 114.
Purple-top Yellow Bullock, 114.
Red Globe, 114.
Red Norfolk, 114.
Red Round, 114.
Red Tankard, 115.
Red-top Flat, 112.
Red Mouse-tail, 119.
Red-top Norfolk, 114.

Turnip (continued).
White-top Strap-leaved, 120.
Yellow Altrincham, 106.
Yellow Dutch, 108.
Yellow Finland, 108.
Yellow Globe, 109.
Yellow Malta, 120.
Yellow Scarisbrick, 121.
Yellow Stone, 121.
Yellow Tankard, 121.

Turnip Cabbage, 38.

Turnip-rooted Chervil, 31.

Tussilago farfara, 564.

Unicorn Plant, 612.

Urtica dioica, 293.
| Valeriana, 401.

+ cornucopiz, 401.
1 locusta, 339.

| Valerianella eriocarpa, 340.

| Vegetable Oyster, 92.

| Veronica beccabunga, 316.

Vetch, or Tare, 558.
Napoléon Pea, 558.
Summer, 559.

White, 558.
Winter, 559.

Vicia faba, 503.

» Sativa, 558.
Water-cress, 401.
Water-melon, 192.

Welsh Onion, 147.

Ciboule Blanche Hative, 147.
Common 147.

Early White, 147.

Red, 147.

White, 147.

West-Indian Bean, 499.

West-Indian Cress, 387.

West-Indian Cucumber, 199.

Robertson’s Golden Stone, 115.
Round Black, 115.
Six-weeks, 115.

Small Berlin, 117.

Small Long Yellow, 116.
Snow-ball, 116.

Stone Globe, 116.

Tankard, 110.

Teltau, 117.

Teltow, 117.

Waite’s Hybrid Eclipse, 117.
White Dutch, 107.

White Garden Stone, 119.
White Globe, 118.

White Norfolk, 118.

White Round, 118.

White Stone, 119.

White Tankard, 119.
White-top Flat, 120.

White Beet, 289.
Wild Endive, 334.
Wild Navew, 394.
Wild Spinach, 318.
Winged Pea, 559.
Winter Cherry, 592.
Purple, 593.
Winter Cress, 403.
Common, 403.
Wood-sorrel, 404.
Worms, 405.
Wormwood, 576.
Common, 576.
Roman, 577.
Sea, 577.

Yellow Rocket, 403.
_ Ysano, 103.

Zea mays, 594.

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